Yam Flour and Coconut Pudding

This delightful pudding combines the earthy flavor of yam flour with the sweetness of coconut milk, creating a creamy and satisfying dessert. The addition of vanilla and a hint of nutmeg adds a warm, aromatic touch, making it a perfect treat for any occasion. It's gluten-free, dairy-free, and suitable for vegans, ensuring a wide appeal.

Ingredients:

• 1 cup yam flour
• 2 cups coconut milk
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon cornstarch (optional, for thicker texture)
• Fresh fruit or toasted coconut flakes for garnish (optional)

Instructions:

1. In a medium saucepan, whisk together the yam flour, coconut milk, maple syrup, vanilla extract, nutmeg, and salt until well combined.
2. If using cornstarch, dissolve it in a small amount of coconut milk and add it to the mixture.
3. Place the saucepan over medium heat and continuously stir the mixture until it begins to thicken and bubble, about 5-7 minutes.
4. Once thickened, remove from heat and pour the pudding into individual serving dishes or a large bowl.
5. Let it cool at room temperature, then refrigerate for at least 2 hours to set.
6. Before serving, garnish with fresh fruit or toasted coconut flakes if desired.