2 large yams
1 14-ounce can coconut milk (solids reserved)
4 farm-fresh Nash’s eggs
1/4 cup maple syrup
Pinch of sea salt
1 tablespoon vanilla extract
1 tablespoon cinnamon
Scrub and slice yams into 1-inch cubes and steam for about 20 minutes or until a fork easily pierces the yam. Let cool.
Mix the coconut milk, eggs, maple syrup, salt, vanilla and cinnamon together. Then add yams and beat until smooth. A stick blender works really well.
Pour into a buttered pie dish and bake in a 350F preheated oven for about 1 hour or until a knife inserted into the middle of the custard comes out clean.
Whip the reserved coconut cream solids with a little maple syrup and vanilla extract and serve on top.
This recipe is offered to us by Nash’s own Myla. She assures us that it is sure to please the children in your life — including the adult ones!