Golden Purple Sweet & Spicy Summer Pud

Recipe by Indian Mart

3 Serves
1 hr
V
Veg
Easy
Mildly Spicy

Methods

1
Prep - keep coconut milk in fridge overnight.
2
Bake the purple yam in the oven (30 - 40mins). Allow to cool then peel & chop.
3
Add the cook yam, honey and 1/2 cup milk in to the blender and blend until fine paste, pop it in your serving pots , cover and refrigerate.
4
Wash out your blender, add in one scoop of tur latte for each portion (this recipe 3). Add the sugar & cashews and blend to a coarse powder.
5
Add 2 cup of hot milk and the small piece of fresh ginger and blend.
6
Once the yam is set in the serving pod, pour the latte over it to form a golden layer.
7
Return to the fridge to settle.
8
Get your coconut milk from the fridge and ideally with an electric mixer on medium speed whisle, as it gets thicker turn it to high speed.
9
To serve take your pots from the fridge. Add a good dollop of coconut whip to the top and sprinkle with fresh exotic fruits for a rounded flavour filled experience.

Ingredients

a small piece
1 tbsp
2 tsp
2 cup
1 cup
1/2 cup
6oz

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