Spiced Coconut Punch with Yam
A creamy coconut-based punch infused with roasted yam, chili, and Nigerian spices for a sweet and spicy tropical treat. This Nigerian-inspired recipe, ready in about 40 minutes, brings together coconut milk, roasted yam, red bell pepper for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 180 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cans (14 oz each), full-fat coconut milk
- 1 cup, cubed roasted yam
- 1 medium, diced red bell pepper
- 1 small, seeded and minced fresh chili
- 1/2 tsp ground nutmeg
- 1 tbsp brown sugar
- 1/4 cup water
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a blender, combine 2 cans full-fat coconut milk, 1 cup cubed roasted yam, 1 medium diced red bell pepper, 1 small minced red chili, and 1/2 tsp ground nutmeg. Blend until smooth, stopping to scrape down sides as needed.
- Step 2: Add 1 tbsp brown sugar and 1/4 cup water to the blender. Blend again until sugar is fully dissolved and mixture is slightly thickened, about 2 minutes.
- Step 3: Chill for 1 hour, then serve over ice with a sprinkle of nutmeg on top.
