Coconut Ginger Yam Pudding

This is a winner and I guarantee if you make it, friends and family will request it every year!

• 4 whole Eastern, Japanese, Koimo or Korean yams (different names, same thing; has a reddish skin and white flesh; when in doubt, break off tip to check).

Just roast it whole wrapped in tinfoil, 400 degrees for at least an hour till it soft and the outside is a bit caramelized. Throw it in a blender with a cup of coconut milk, knob of fresh ginger, tablespoon of vanilla extract, ¼ cup agave nectar (or stevia but agave gives it a beautiful gloss)Blend/puree till nice and light. If you really want to take it up a notch, you can grated some crystallized ginger on top.

This is great cold from the fridge so make it in advance.