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Ingredients:
½ lb. cooked purple yam/ube
¾ c coconut milk
2-3 tbsp maple syrup
½ tsp coconut oil
Boil the ube for a minimum of 30 minutes or until it becomes fork tender. Then, peel the skin off.
In a food processor, combine all ingredients.
Blend until the mixture is smooth.
Pour the purée into a pot and let it simmer for 10-15 minutes, or until it thickens.
Transfer the mixture into a jar, allow it to cool, and refrigerate.
Instructions:
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