Vegan Japanese Sweet Potato Montblanc Cream
A silky vegan cream made with roasted Japanese sweet potato (yakiimo) and coconut. Naturally sweet with no added sugar—perfect for Japanese montblanc cake, mochi, ice cream, and more.
Ingredients
- 140 g baked Japanese sweet potato 5.3 oz, peeled
- 70 g coconut cream 3-5 tbsp, the solidified part from chilled coconut milk
- Optional sweetener (powdered beet sugar, coconut sugar, or maple syrup) - to taste Only if extra sweetness is needed
Instructions
- Prep: Carefully peel the yakiimo, removing all skin. Scoop out the solidified coconut cream from the top of the chilled coconut milk.140 g baked Japanese sweet potato, 70 g coconut cream
- Blend: Add yakiimo and coconut cream to a bowl. Blend with a hand blender until silky smooth. Taste and add powdered sugar if needed.Optional sweetener (powdered beet sugar, coconut sugar, or maple syrup) - to taste
Notes
➤ About Yakiimo ：Creamy varieties like beni haruka or anno-imo work best. You can use steamed sweet potatoes, but they have more moisture and will make a looser cream. Yakiimo has concentrated sweetness and less water, creating a richer, silkier texture.
➤ About Coconut Milk：Chill the can (or transfer to a container first) in the fridge. The thick part that solidifies on top should be thick enough to scoop with a spoon and fall slowly—that's what you want. Save the liquid part for curry or smoothies.
➤ Adjusting Consistency： Want it looser? Add more coconut cream. Want it thicker? Use less. Simple as that.
➤ Adjusting Sweetness ： Sweetness depends on your sweet potato variety. If it needs more, add powdered beet sugar, coconut sugar, or maple syrup, 1-2 teaspoon at a time. Taste as you go.
➤ Storage： Keeps 3-4 days in the fridge. It firms up over time, so let it come to room temperature before using, or stir in a bit more coconut cream to bring back the silky texture.
➤ Ways to Use It：
- Freeze for sweet potato ice cream
- Wrap in mochi for sweet potato daifuku
- Pipe onto cake for montblanc
- Use as filling for dorayaki or taiyaki
- Toss with shiratama dango