Raw Purple Yam Ginger Custards with Cranberry Sauce

 
I was at the grocery store with Eric, when I spotted some beautifully colored purple yams.  I was intrigued by them.  I have seen purple potatoes before, but never purple yams where I live. I had to buy one.  I had no idea what I was going to do with it, but I figured I would find something good to make. Not something boring like yam fries (I know they are delicious, but sort of unimaginative).  I wanted something more along the lines of dessert.  Something that could showcase the beautiful color.  I decided on custards. 
 
 
I made them creamy with fresh coconut flavored them simply with fresh ginger and vanilla and it was so heavenly just like that before I even chilled them.  I decided they needed something to serve them with, and cranberry seemed perfect.  I love cranberries with yams, and I made a simple sauce with orange to spoon around the custards.  I could not wait to taste them.  Some pomegranate seeds found their way onto the plate as well and some crispy yams I had on hand for snacking (I like a little textural contrast and the crunchy salty yams were perfect). 
 
 
The custards were wonderfully silky with the light flavor of sweet yams and vanilla, and the bite of ginger.  The sweet tart cranberry sauce was the perfect accompaniment...as a whole it was heavenly!  Plus the beautiful colors alone made me happy. 

Raw Purple Yam Ginger Custards with Cranberry Sauce
Makes 4 custards

 
Filling:

3 cups young coconut meat*
2 cup chopped raw purple yam
1/2 cup coconut water
1/2 cup raw coconut nectar or your choice of raw liquid sweetener
1/2  teaspoon sea salt
1 Tbsp pure vanilla extract
about 1 Tbsp fresh ginger
1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid) 

Sauce:
1 cup fresh cranberries
1 cup dried cranberries, soaked in water 30 minutes and drained well
juice of one large orange

1/4 cup raw coconut nectar or your choice or raw liquid sweetener


Crispy yam garnish (optional) recipe follows**
 pomegranate seeds for garnish (optional)

To make the filling, in a high speed blender or food processor combine coconut, coconut water, yam, coconut nectar, sea salt vanilla, ginger and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor (if you do not have a high speed blender and the mixture is not completely smooth, you can strain the mixture.) Line four 1 cup ramekins with plastic wrap, then pour the yam mixture into the prepared ramekins, and place in the freezer to firm up for about 2-4 hours until set before unmolding. 
To make the sauce, combine all ingredients in a food processor and process until smooth, and set aside.
When ready to serve, spoon some of the cranberry sauce onto a serving plate, then unmold the custard over it. Smooth out any lines on the sides with a warm knife, then sprinkle pomegranate seeds around it and garnish with crispy yams.


*If you do not have access to young coconut meat, you can substitute 1 1/2 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.

**Crispy Yam Garnish:

1 sweet potato spiralized
coconut oil, warmed to liquid
sea salt

Dehydrate the spiralized sweet potato for about 24 hours until very crisp.  When crispy, toss with just enough coconut oil to coat, and sprinkle with sea salt.


 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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