Sweet Potato and Jackfruit Delight

This dessert is very popular in Asia. Jackfruit, one of the world’s largest tree fruit, is very high in antioxidants and has a mild tropical taste. Coconut milk helps hydrate the skin and keep it elastic. Sweet potatoes are packed with carotenoids and potassium.


¼ cup tapioca
2 cups water
1 can (8 oz.) jackfruit, drained of syrup
4 cups coconut milk
1 lb. peeled and cubed yellow and orange sweet potatoes
¼ cup sugar

1. Place the tapioca in cold water in a medium saucepan and slowly bring to a boil. Cook over medium-high heat until tapioca is translucent and soft, about 1–3 minutes. Remove from heat and set aside.
2. Cut the jackfruit into strips and set aside.
3. In a medium saucepan, bring the coconut milk to a boil. Add the sweet potatoes and boil until tender, about 5–10 minutes.
4. Add the jackfruit, sugar, and tapioca to the sweet potato mixture and cook an additional 5 minutes.

5. Serve warm or chilled

Lauric acid
Vitamin C

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Combining her passion for food and a lifelong commitment to promoting a healthy lifestyle, Grace O has created FoodTrients®, a unique program for optimizing wellness. Grace O is a fusion chef with a mission: to cook up recipes for sustaining a long and joyful life that are built on a foundation of anti-aging science and her work in the health care industry. Mixing foods and unique flavors culled from a lifetime of travels from Asia to Europe and America, Grace O encourages young and old to celebrate a full life that embraces diversity. Lifestyle tips, age-defying recipes, and secrets of the healing properties of food are the centerpiece of FoodTrients™–all available through cookbooks, e-newsletters, and FoodTrients.com. foodtrients.com
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