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Kind Vegan

Sweet Potato Coconut Milk Dessert

5 from 1 vote
A warm, comforting vegan payasam made from sweet potatoes, chickpeas and coconut milk with the natural sweetness of jaggery.
Print Recipe
Course: Dessert
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

  • 2 medium sweet potatoes
  • 1/4 cup split chickpeas soaked
  • 2 tbsp cashews
  • 1/4 cup jaggery or sugar
  • 1/2 cup thick coconut milk
  • 1/2 tsp cardamom powder

Method
 

Cook the base
  1. Peel and chop the sweet potatoes into small cubes.
  2. Add the soaked split chickpeas and sweet potato cubes to a pot.
  3. Pour enough water to cover and cook until both are soft, about 10 to 12 minutes.
  4. Lightly mash the sweet potatoes, keeping some pieces intact for texture.
Add sweetness and flavor
  1. Add jaggery or sugar and stir until fully dissolved.
  2. Add the cashews, whole or broken.
  3. Let it simmer for 3 to 4 minutes until the mixture thickens slightly.
Finish with coconut milk
  1. Lower the heat completely.
  2. Add the thick coconut milk and mix gently.
  3. Add cardamom powder and turn off the heat immediately. Do not boil after adding coconut milk.

Video

Notes

Adjust sweetness based on how sweet your sweet potatoes are.
Add more coconut milk for a creamier consistency.
Toast the cashews before adding them for more flavor.
For a thinner payasam, add a splash of hot water before serving.
Store leftovers in the refrigerator and enjoy chilled the next day.
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