Sweet Potato Kheer (Paleo, AIP, Vegan)
Prep time
Cook time
Total time
A delectable creamy pudding made from sweet potato and coconut milk flavored with saffron!
Author: Indira Shyju
Recipe type: Dessert
Cuisine: Indian
Serves: 3-4
RecipeIngredients
- 2 tbsp palm shortening (or coconut oil)
- 10-12 cashew nuts, sliced in half (omit for AIP)
- 1 cup grated sweet potato ( white sweet potato or yellow sweet potato)
- 1 can (about 2 cups) coconut milk ( Native Forest brand or homemade)
- pinch sea salt
- ⅛ cup or about 2 tbsp maple syrup or honey
- ¼ tsp saffron strands, about 12-16 strands
- 2 tbsp collagen peptides (optional; omit for vegan)
RecipeInstructions
- In a medium size cooking pot, heat the palm shortening (or coconut oil). Add the cashew nut pieces (if adding and saute on low heat for 3 to 4 mins until they turn golden. Immediately add the grated sweet potato and stir gently to coat the sweet potato pieces with the fat. Next add the coconut milk, the sea salt, the maple syrup and the saffron. Stir gently to mix well. Cover with a lid and cook on low heat for 5 mins.
- Open the lid and stir gently making sure the sweet potato pieces are not sticking to the pot. Let cook on low heat for 3-4 mins until the mixture attains a thick pudding consistency. Turn heat off and let cool for 10 mins keeping it uncovered.
- Finally add the collagen peptides if adding and stir well.
- Place the pudding in the refrigerator for an hour before serving. The pudding will thicken further upon cooling.
Notes
For flavor, instead of saffron you can also use ground cardamom or rose extract.
Recipe by Cook2Nourish at https://cook2nourish.com/2019/10/sweet-potato-kheer-paleo-aip-vegan.html