Gluten-free Carrot cake
March 30, 2021
Sweet potato & coconut cream

a bowl of sunshine

This cream of sweet potatoes and coconut can be used as a base of a breakfast bowl, topped with fruits, granola or any other topping of your liking.

You could also layer it in a parfait with some sponge cake and fruits to make a decadent, yet light dessert.

What you need:

1 medium sweet potato (2 cups when cut into 1 cm cubes)

1/2 cup coconut milk from a can, stirred well

2 tbsp maple syrup

1 tsp vanilla extract

1 tsp lemon juice

1 tsp lemon zest


1. Peel and cut sweet potatoes into 1 cm cubes and cover them with water in a small saucepan.

Bring it to a boil, then turn the heat down to simmer the potatoes for 10-15 minutes, until fork-tender.

2. Strain the cooked potatoes and transfer all your ingredients into a blender and blend until smooth.

3. Transfer into an air-tight container and let cool completely.

4. Chill in the fridge for at least 1 hour and serve it cold.

5. Top it with banana slices, fresh blueberries, shredded coconut and hemp seeds for a light breakfast option.

Other topping that would go well with this cream: spiced cinnamon granola and fruits such as strawberries, raspberries, kiwis, currants.

Bon App├ętit!