• Coconut Cocoyam Dessert

    I need to come up with a better name than Coconut Cocoyam dessert for this yumminess I played around with. It’s even a mouthful pronouncing coconut and cocoyam don’t you agree? In all fairness, I am calling it this incase people are searching for cocoyam recipes and stumble on my blog but I need to do better with the name.

    The idea of playing with cocoyam has been heavy on my mind. The inspiration came from the time I lived in Toronto. I would go to the Asian grocery store and find cocoyam which was called Taro or Eddo depending. I went home to research recipes around it apart from my Efik Ekpang Nkukwo. To my great surprise, there were a lot of recipes but the desserts caught my attention and fast forward a few years later, I decided to finally explore. I was very happy to say the least with my findings because it did not feel like a forced experimental recipe you had to enjoy.

    I implore you to take the foundation of what I am sharing and go crazy with it. Go the route of a zobo coulis or go the route of a custard or an intense cinnamon flavour but if you love desserts, this coconut cocoyam dessert will pleasantly surprise you. Even if it seems we don’t have a lot of desserts in Nigeria, we actually can start creating some popular ones that become staples and I think this is one that might be here to stay.

    Recipe for Coconut Cocoyam Dessert

    Ingredients

    1 cup of Grated Cocoyam

    3/4 cup of Coconut Milk

    3 Tablespoons of Condensed Milk

    3 Tablespoons of Sugar

    1 teaspoon of Cinnamon Powder

    1/2 teaspoon of Ginger powder

    A handful of Chin Chin (Crushed)

    1 tablespoon of melted Chocolate

    Banana Leaves for Wrap

    Berries for Garnish

    Method

    In a bowl, mix your grated cocoyam, coconut milk, condensed milk, sugar, cinnamon powder and ginger powder.

    Fold your banana leaf and scoop your mixture into the banana leaf and lay in your pot that would be used to steam it. You can also make a pouch out of foil paper and use that as well.

    When you have wrapped all your mixture, place in a pot on low heat with a little water and steam for 20 minutes. Ensure to periodically check on the water levels and top up as needed.

    When your cocoyam is set, take out of the pot and unwrap the leaves and allow to sit for a little bit to cool down.

    To plate, mix your left over coconut milk and condensed milk in equal parts and let that form the base of your dessert.

    Place your sweetened cocoyam in your plate and top with the melted chocolate, crushed chin chin and the coconut and condensed milk mix. Throw in some berries for garnish.

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    4 comments on “Coconut Cocoyam Dessert”

    1. Pingback: Coconut Cocoyam Dessert - Spoon Compass

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