I seem to be on a sweet potato craze recently. Perhaps its is me reminiscing the days when I was a vegan or just revisiting and revamping my old recipes. Because yesterday I posted a vegan recipe on my Instagram. Couple of my goals for 2019 is to post more vegan and easy-prep recipes for you lovely people. You can check out my post on Instagram here.
Vegan food is usually very easy to prep and require minimal ingredients (in my personal vegan world). There are lots of different kinda vegan genre which I do not wanna touch on as it will lead to long debates. I am loving this vibrant purple. My daughters literally devoured this milkshake within seconds! The comments I'd received are it tastes earthy, very coconuty and it is purple. Lol! I hope you can impress your kids with this recipe.
Ube Preferably Organic, 2
High Quality Dairy-Free Coconut Ice Cream, 140g
Coconut Milk, 2oz
Clotted Coconut Cream, For Garnishing
High Quality Dark Chocolate Preferably Valrhona, For Garnishing
Peel and wash ube thoroughly.
Dice the ube coarsely.
Transfer into a steamer.
Steam until it almost fell apart.
Remove from steamer and set aside to cool down completely.
Chill the glass in the fridge until ready to use.
In a blender, add ube, ice cream and milk.
Blitz until well combine.
*Stop blitzing as soon as the ice-cream has melted. Over blitzing will cause the ice-cream to split.*
Pour into serving glasses.
Making clotted coconut cream.
Place canned organic coconut milk in the fridge overnight.
The next day, when you open the can, you will see the coconut cream has separated from the whey.
The coconut cream is actually called clotted coconut cream.
Discard the whey.
Transfer the clotted coconut cream into piping bag with a star tip.
Pipe the cream over the milkshake.
Using a cheese grater, shave some more dark chocolate over the top.