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