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Sweet Potato Pudding (Kolak Ubi)
By Melissa's Corporate Chefs


3 tablespoons Butter
2 cups Organic Sweet Potatoes or Carrots cut into 1/4 inch pieces
2 3/4 cups Coconut Milk
1/3 cup Honey
1 stick Canela (Cinnamon Sticks)
3 Cloves
1/4 teaspoon Sea Salt
1/4 cup Macadamia Nuts, roughly chopped and toasted


Melt butter in a medium saucepan over medium heat. Add the potatoes or carrots and stir/cook about 5 minutes until slightly soft. Add 1/2 to 3/4 of the coconut milk and mash well. Add the remaining coconut milk and other ingredients (except nuts) and mix well. Bring to a boil over medium heat.

Reduce heat to low and simmer about 45 minutes until thickened. Stir often to prevent sticking. Pour into individual bowls, sprinkle with nuts and serve. Serve hot or cold.