Purple Sweet Potato Haupia Parfait
Layers of creamy, dairy-free haupia pudding alternate with mashed purple sweet potato and toasted coconut flakes for a colorful breakfast.
20m prep + 25m cook4 servings
Contains nutsDAIRY-freeEGG-free
350 cal|4g protein|55g carbs|15g fat|5g fiber
Ingredients
- 2 medium Purple Sweet Potatoes
- 2 cans Canned Coconut Milk (full fat)
- 1/2 cup Sugar
- 4 tablespoons Cornstarch
- 1 teaspoon Vanilla Extract
- 1/2 cup Toasted Coconut Flakes
- 1/4 cup Optional: Macadamia Nuts
Instructions
- 1Bake or steam sweet potatoes until tender. Peel and mash. Set aside.
- 2In a saucepan, whisk together coconut milk, sugar, and cornstarch until smooth.
- 3Cook over medium heat, stirring constantly, until the mixture thickens into a pudding consistency (about 8-10 minutes). Remove from heat and stir in vanilla extract.
- 4In parfait glasses or bowls, layer mashed purple sweet potato, haupia pudding, and toasted coconut flakes. Repeat layers.
- 5Top with macadamia nuts, if desired.
- 6Chill for at least 30 minutes before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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