Jamaican Sweet Potato Pudding is a cherished Caribbean dessert bursting with the rich, warm flavors of sweet potatoes, coconut, and traditional island spices. This luscious, moist pudding is a nostalgic treat in Jamaican households, particularly on weekends and special occasions. Infused with a medley of allspice, nutmeg, cinnamon, and freshly grated ginger, it offers a depth of flavor that’s truly unforgettable. In this post, you’ll learn how to create this authentic dish from scratch, complete with modern tips to simplify the process without compromising on taste. Get ready to enjoy a true taste of Jamaica in every bite.
Why You’ll Love This Jamaican Sweet Potato Pudding
If you’re a fan of comforting desserts that combine creamy textures with bold flavors, then this pudding is for you. Jamaican Sweet Potato Pudding is not only delicious but also naturally gluten-friendly and dairy-light thanks to its use of coconut milk. The inclusion of fresh ginger and warming spices creates a vibrant, aromatic profile that will fill your kitchen with an irresistible scent. Whether you’re serving it warm or at room temperature, it’s a showstopper at any table.
Ingredients
- 1/2 cup unsweetened desiccated coconut (43g), soaked and drained
- 1 1/2 pounds sweet potato (680g), peeled and grated
- 1/2 pound yam (250g), peeled and grated
- 3 tablespoons freshly grated ginger (16g)
- 1 teaspoon ground allspice (2.75g)
- 1 teaspoon ground nutmeg (3.35g)
- 1 tablespoon ground cinnamon (10g)
- 2 tablespoons vanilla extract (28g)
- 2 cups coconut milk (480mL)
- 1/4 cup melted unsalted butter (60mL)
- 1/4 cup cornmeal (45g)
- 1/3 cup all-purpose flour (45g)
- 1 1/2 cups sugar (300g)
- 2 teaspoons salt (13g)
- 1/2 cup golden raisins soaked in 3 tbsp dark rum (optional)
For the topping:
- 1 teaspoon ground cinnamon (3.12g)
- 1/2 teaspoon ground nutmeg (2g)
- 1/2 tablespoon vanilla extract (7g)
- 2 tablespoons sugar (25g)
- 1/2 cup coconut milk (120mL)
Step-by-Step: How to Make Jamaican Sweet Potato Pudding
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 10-inch springform pan and set aside.
- Rehydrate Coconut: Soak the desiccated coconut in hot water for 15-20 minutes. Squeeze out excess water and set aside.
- Grate Base Ingredients: Using the fine side of a box grater, grate the sweet potatoes, yam, and ginger directly into a large mixing bowl.
- Make Spice Mixture: In a small saucepan, boil 1 cup water. Add allspice, nutmeg, cinnamon, and vanilla. Let it simmer for 2 minutes, then add to the sweet potato mixture along with coconut milk and melted butter.
- Mix: Use an electric mixer to blend the mixture until smooth.
- Combine Dry Ingredients: In a separate bowl, mix rehydrated coconut, cornmeal, flour, sugar, and salt. Slowly add this to the wet mixture, mixing at medium speed until fully combined.
- Add Raisins (Optional): Drain the rum-soaked raisins and fold into the batter.
- Bake: Pour batter into the prepared pan. Bake for 1 hour.
- Prepare Topping: While baking, combine topping ingredients in a small saucepan. Boil until reduced by half, about 10 minutes. Set aside to cool.
- Final Bake: After 1 hour, remove the pudding, spread the topping over it, and return to the oven for another 15 minutes.
- Cool: Let cool for 30 minutes. Run a knife around the pan edge, remove the springform ring, and cool completely on a wire rack.
Helpful Tips
- Grating the sweet potatoes and yam by hand gives the best texture, but a food processor with a fine grating blade can save time.
- Always soak and squeeze the desiccated coconut to avoid a dry texture in the pudding.
- Using fresh ginger enhances flavor—avoid substituting with powdered ginger.
- The pudding is best when fully cooled, as this allows it to firm up to the right consistency.
Substitutions And Variations
- Yam Substitute: Use additional sweet potatoes if yam is unavailable.
- Vegan Option: Swap butter with coconut oil for a dairy-free version.
- Flavor Boost: Add a splash of dark rum to the batter for a more robust flavor.
- Topping Twist: Try using a drizzle of sweetened condensed coconut milk as an alternative topping.
Storage Instructions
Store Jamaican Sweet Potato Pudding covered in the refrigerator for up to 5 days. To serve, let it come to room temperature or warm slightly in the microwave. This pudding also freezes well; wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutritional Information
Per serving:
- Calories: 384 kcal
- Carbohydrates: 57g
- Protein: 3g
- Fat: 17g
- Saturated Fat: 14g
- Sugar: 34g
- Fiber: 4g
- Sodium: 430mg
- Potassium: 549mg
- Cholesterol: 10mg
Serving Suggestions
Serve Jamaican Sweet Potato Pudding as a standalone dessert or with a scoop of vanilla ice cream or coconut whipped cream. It pairs beautifully with a warm cup of ginger tea or Jamaican sorrel for a full Caribbean dessert experience.
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Jamaican Sweet Potato Pudding
- Total Time: 1 hour 55 minutes
- Yield: 10 servings 1x
Description
Jamaican Sweet Potato Pudding is a moist, spiced Caribbean dessert made with sweet potatoes, coconut milk, and warm island spices. Perfect for weekend baking or festive gatherings. Try this easy, authentic recipe today!
Ingredients
- 1/2 cup unsweetened desiccated coconut (43g), soaked and drained
- 1 1/2 pounds sweet potato (680g), peeled and grated
- 1/2 pound yam (250g), peeled and grated
- 3 tablespoons freshly grated ginger (16g)
- 1 teaspoon ground allspice (2.75g)
- 1 teaspoon ground nutmeg (3.35g)
- 1 tablespoon ground cinnamon (10g)
- 2 tablespoons vanilla extract (28g)
- 2 cups coconut milk (480mL)
- 1/4 cup melted unsalted butter (60mL)
- 1/4 cup cornmeal (45g)
- 1/3 cup all-purpose flour (45g)
- 1 1/2 cups sugar (300g)
- 2 teaspoons salt (13g)
- 1/2 cup golden raisins soaked in 3 tbsp dark rum (optional)
For the topping:
- 1 teaspoon ground cinnamon (3.12g)
- 1/2 teaspoon ground nutmeg (2g)
- 1/2 tablespoon vanilla extract (7g)
- 2 tablespoons sugar (25g)
- 1/2 cup coconut milk (120mL)
Instructions
(Use the step-by-step instructions directly from the “Step-by-Step: How to Make Jamaican Sweet Potato Pudding” section.)
Notes
For best texture, grate the sweet potatoes by hand and always rehydrate and squeeze the desiccated coconut. Let the pudding cool fully before serving for the ideal consistency.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 384
- Sugar: 34g
- Carbohydrates: 57g
- Protein: 3g