I hope everyone had a wonderful weekend. I know I have been a little MIA. I was took a week off the blog since I was away visiting my parents in South Carolina for my mom’s birthday. It is always a wonderful treat every time I get to visit there!
My parents took me to this amazing Thai restaurant so we could get dessert. I KNOW! I never think to go out for Thai for desserts, but let me just say that I let my gaurd down that night when it came to sweets. It was all about the Taro Coconut custard. It was the perfect mix of dense and fluffy. It was the perfect mix of sweet and salty. I could have bathed in it. That’s how good it was!
I decided I wanted to try to make something similar when I got home. Okay, it really wasn’t similar at all. I didn’t have taro root and I didn’t feel like making an extra trip to the store to get some. However, I did have white yams and I had a bag of organic riced cauliflower. I decided to suck it up and bring dates temporarily back into my life for the purpose of this recipe.
What ended up happening is that I made the filling of what tastes like sweet potato pie made with white yams and cauliflower. In fact, you can’t even taste the cauliflower. You just feel good knowing you are eating extra veggies. Who doesn’t love that?
- 3 small white yams
- couple pinches of sea salt
- 1 bag of organic riced cauliflower from Trader Joe’s
- 1 cup of pitted dates
- 1 can of organic full fat coconut milk from Trader Joe’s
- 2 tablespoons of coconut oil
- 1.5 tsp of cinnamon
- 1-2 tsp of vanilla extract
Peel and cut the potatoes. Boil them until soft.
In your food processor, combine the cauliflower rice mixture, boiled white yams, coconut milk and possibly a tad more vanilla if needed. Put in small bowls and plae in fridge to cool. You should have about 5-6 servings.