Ingredients
Original recipe: 8 servings. Ingredient amounts scale below; the method is written for 8 servings. For larger amounts, use separate batches and check doneness.
- 480 gCanned kidney beans, drained and rinsed
- 300 mlWater
- 400 mlCanned coconut milk
- 350 mlEvaporated milk
- 200 gSweet potato, peeled and cut into 1-cm cubes
- 100 gSugar
- 50 gRaisins
- 1 eachCinnamon stick
- 3 eachWhole cloves
- 1 tspVanilla extract, gluten-free
- ⅛ tspFine salt
Make it
- Blend the drained beans with the water until completely smooth. Push through a sieve into a heavy saucepan if you prefer a finer texture.
- Stir in the coconut milk, evaporated milk, sweet potato, sugar, raisins, cinnamon, cloves and salt. Bring to a gentle simmer over medium heat, stirring frequently so the milk does not catch.
- Reduce to low and cook for 25–30 minutes, stirring along the base, until the sweet potato is tender and the mixture lightly coats a spoon. Remove the cinnamon and all three cloves, then stir in the vanilla.
- Divide among eight shallow bowls. Cool for 15 minutes, cover and refrigerate for at least 2 hours. Stir gently before serving if needed.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.