Sweet Potato Coconut Pudding


This non-dairy dessert recipe comes from Andrew Schloss, the author of Almost from Scratch: 600 Recipes for the New Convenience Cuisine.  Though this cookbook is not exclusively dairy-free, it offers many recipes and ideas for those who are interested in cooking with convenient ingredients.

Special Diet Notes: Sweet Potato Coconut Pudding

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

For vegan / plant-based: sub maple syrup for the honey.

Sweet Potato Coconut Pudding
Serves: 4
  • 1 can (15.5 oz.) sweet potatoes or yams in syrup, drained
  • ¼ cup plain applesauce
  • ¼ cup honey
  • ⅓ cup canned coconut milk
  1. Purée all the ingredients in a food processor until creamy.
  2. Serve immediately or refrigerate in a tightly closed container for up to three days.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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