Coconut Ginger Yam Pudding

Coconut Ginger Yam Pudding

 Ingredients  2 Korean or purple yams1/2 cup coconut milk1-inch piece of fresh ginger1/4 agave nectar and stevia as desired Method Preheat the oven to 400F. Bake the yams for about 45 minutes until very soft. Remove the skins. Combine all the ingredients in a high=speed blender or food processor and blend until the mixture achieves a silky consistency.Serve warm or chilled.Makes 1 pintEnjoy! From The Fresh Energy Cookbook, by Natalia Rose & Doris Choi