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Jamaican sweet potato pudding with coconut, served in a bowl with garnish.

Jamaican Sweet Potato Pudding with Coconut

A delightful Caribbean dessert that combines the sweetness of sweet potatoes with the rich flavor of coconut.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.