# What you'll need:
→ Base
01 - 1 small purple yam (ube), peeled and diced
02 - 1 cup frozen bananas, sliced
03 - 1/2 cup Greek yogurt (or coconut yogurt for dairy-free)
04 - 1/2 cup unsweetened almond milk
05 - 2 tablespoons pistachio paste or shelled pistachios
06 - 1 tablespoon honey or maple syrup (optional)
→ Toppings
07 - 1/4 cup fresh berries (blueberries, strawberries, or raspberries)
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola (gluten-free if needed)
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens (optional)
# Method:
01 - Steam or boil the purple yam for 8 to 10 minutes until fork-tender. Allow to cool before blending.
02 - In a blender, add the cooled yam, frozen bananas, Greek or coconut yogurt, almond milk, pistachio paste, and honey or maple syrup.
03 - Process the mixture until completely smooth and creamy. Add additional almond milk if necessary to reach a thick, spoonable consistency.
04 - Pour the blended mixture evenly into two serving bowls.
05 - Arrange berries, kiwi slices, granola, chopped pistachios, coconut flakes, and optional edible flowers or microgreens on top.
06 - Serve immediately with a spoon.
