Jamaican Sweet Potato Pudding with Coconut

why make this recipe

Jamaican Sweet Potato Pudding with Coconut is a delightful treat that combines the natural sweetness of sweet potatoes with the rich flavor of coconut. This pudding is not only delicious, but it also brings a taste of the Caribbean to your kitchen. It’s perfect for family gatherings, special occasions, or simply to enjoy after dinner. Plus, it’s a great way to use sweet potatoes in a comforting dessert!

how to make Jamaican Sweet Potato Pudding with Coconut

Ingredients:

• 2 cups grated sweet potato
• 1 cup grated coconut (or shredded coconut)
• 1 cup coconut milk
• 1/2 cup brown sugar
• 1/4 cup melted butter
• 1/2 cup flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1 tsp vanilla extract
• 1/4 tsp salt
• Optional Topping (Custard Layer):
  • 1/2 cup coconut milk
  • 2 tbsp brown sugar
  • 1 tbsp butter

Directions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish.
2. In a large bowl, combine the grated sweet potato, grated coconut, coconut milk, brown sugar, melted butter, flour, cinnamon, nutmeg, ground ginger, vanilla extract, and salt. Mix well until everything is combined.
3. Pour the mixture into the prepared baking dish and spread it evenly.
4. Bake in the preheated oven for about 45-50 minutes, or until the pudding is set and the top is golden brown.
5. For the optional custard layer, combine the coconut milk, brown sugar, and butter in a small saucepan over medium heat. Stir until the sugar is dissolved and the mixture is well combined.
6. Once the pudding is done baking, pour the custard layer over the top and return to the oven for an additional 10-15 minutes.
7. Let cool slightly before serving. Enjoy your Caribbean comfort dessert!

how to serve Jamaican Sweet Potato Pudding with Coconut

You can serve Jamaican Sweet Potato Pudding warm or at room temperature. It’s delicious on its own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It can also be topped with fresh fruit or additional shredded coconut for added flavor and texture.

how to store Jamaican Sweet Potato Pudding with Coconut

To store leftovers, let the pudding cool completely. Then, cover it with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to enjoy it later, you can also freeze it for up to a month. Just be sure to allow it to thaw in the fridge before reheating.

tips to make Jamaican Sweet Potato Pudding with Coconut

• Use fresh sweet potatoes for the best flavor. Grate them just before using them.
• If you like a sweeter pudding, feel free to add more brown sugar or honey.
• Experiment with spices! You can adjust the amounts of cinnamon, nutmeg, or ginger based on your taste preferences.
• Make sure to mix the ingredients well to achieve a smooth pudding consistency.

variation

If you want to mix it up a bit, try adding some nuts like walnuts or pecans to the batter for added crunch. You could also replace some of the grated coconut with chopped pineapple for a tropical twist!

FAQs

1. Can I use canned grated coconut instead of fresh?
Yes, you can use canned grated coconut or shredded coconut available in stores. Just ensure it’s unsweetened for the best flavor!

2. Is there a gluten-free version of this recipe?
Absolutely! You can replace the regular flour with gluten-free flour to make it suitable for a gluten-free diet.

3. How can I tell when the pudding is done?
The pudding is done when it has set and the top is golden brown. You can check by inserting a toothpick in the center; it should come out clean.

Jamaican Sweet Potato Pudding with Coconut

A delightful Caribbean dessert that combines the sweetness of sweet potatoes with the rich flavor of coconut.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: Caribbean

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups grated sweet potato Use fresh sweet potatoes for the best flavor.
• 1 cup grated coconut (or shredded coconut) Unsweetened coconut preferred.
• 1 cup coconut milk
• 1/2 cup brown sugar Adjust based on preference.
• 1/4 cup melted butter
• 1/2 cup flour Can substitute with gluten-free flour.
• 1 tsp cinnamon Adjust based on taste.
• 1/2 tsp nutmeg Adjust based on taste.
• 1/2 tsp ground ginger Adjust based on taste.
• 1 tsp vanilla extract
• 1/4 tsp salt

Optional Topping (Custard Layer)

• 1/2 cup coconut milk
• 2 tbsp brown sugar
• 1 tbsp butter

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a baking dish.
2. In a large bowl, combine the grated sweet potato, grated coconut, coconut milk, brown sugar, melted butter, flour, cinnamon, nutmeg, ground ginger, vanilla extract, and salt. Mix well until everything is combined.
3. Pour the mixture into the prepared baking dish and spread it evenly.

Baking

1. Bake in the preheated oven for about 45-50 minutes, or until the pudding is set and the top is golden brown.
2. For the optional custard layer, combine the coconut milk, brown sugar, and butter in a small saucepan over medium heat. Stir until the sugar is dissolved and the mixture is well combined.
3. Once the pudding is done baking, pour the custard layer over the top and return to the oven for an additional 10-15 minutes.
4. Let cool slightly before serving.

Notes

You can serve Jamaican Sweet Potato Pudding warm or at room temperature. It’s delicious on its own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to a month.