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8 Serves
91 Mins
In a large pot, combine the purple corn, cinnamon sticks, cloves, and water. Bring to a boil and simmer until the liquid is deeply colored and fragrant.
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Vitamin K
86 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
226 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
145 mg / 1,250 mgPotassium
726 mg / 4,700 mgSodium
213 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
16 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
14 g / 28 gSugar
61 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
80 gAlcohol
0 g
Strain the liquid into a clean pot, discarding the solids. Return the liquid to the stove and add the sugar, chopped pineapple, apples, and dried cherries.
Dissolve the sweet potato starch in a small amount of cold water, then slowly whisk it into the simmering fruit mixture until the pudding thickens to a glossy consistency.
2
g37
g11
g
French