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.
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
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