Sweet Sticky Rice w Purple Potatoes (A Filipino Dessert)

Ingredients:

2 cups sticky rice (available online or Asian markets)

3 medium purple potatoes, diced

1  oz  can coconut milk plus 1 ½  cup water

½ cup condensed milk

1 tsp vanilla

1 ripe mango, diced 

(Other fruit options: jackfruit, ripe peaches, bananas, pineapple, strawberries or your favorite!!)

Directions:

In a medium pot, add coconut milk and water to rice and sweet potatoes, cook on medium low for 25-35 minutes. End cooked consistency should be moist  and sticky, not runny.

Transfer to a pyrex pan, blend in fruit and vanilla.

Drizzle the top with condensed milk, bake on 350 oven for about 20 minutes or until top is golden.

Let cool.

Cut in 2 inch squares.

Serve with hot herbal tea.

Health Benefits

A great alternative to milk for those who are lactose intolerant, coconut milk contains (MCT) medium chain triglycerides, a unique type of fat because it is used by the body as an immediate energy source just like glucose. Lauric acid is an MCT that has demonstrated anti-inflammatory benefits. ( FYI: there’s more Lauric acid in coconut oil)

Despite its saturated fat content, it is a good source of potassium which  helps regulate blood pressure and may effectively reduce LDLs, the ‘bad’ cholesterol, thus improve heart health.

Add it to soups, smoothies, coffee and other beverages.

I add it to my chili!!