Cooking to Heal · Recipe 171
Sweet Potato Cream with Coconut Milk
Preparation: 10 min Rest: 1 h · 4 small glasses
Ingredients
4 small glasses
- 300 g cooked sweet potato
- 200 ml coconut milk
- 1 tsp cinnamon
- 1 tbsp date syrup (optional)
Preparation
- Blend the sweet potato with coconut milk until smooth and creamy.
- Add cinnamon and date syrup, then blend again.
- Pour into small glasses and refrigerate for 1 hour before serving.
Tip
Sprinkle with shredded coconut or chia seeds for added texture.
Variation
Replace cinnamon with vanilla or ginger to suit your taste.
The author’s nutrition notes
Health goal
A gentle, comforting dessert, rich in fiber, beta-carotene, and protective fatty acids - ideal for sensitive digestive profiles.
Benefits
- Sweet potato is high in fiber and beta-carotene.
- Coconut milk provides protective fatty acids.
- Cinnamon supports digestion and helps balance blood sugar.
Nutrition
A soft, nourishing cream - gluten-free and dairy-free - perfect for hypotoxic and sensitive digestive profiles.