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jamaican sweet potato pudding

Jamaican Sweet Potato Pudding

A rich and moist dessert combining sweet potatoes, spices, and coconut milk for a delightful tropical treat!
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Prep Time 30 minutes
Cook Time 1 minute
Total Time 1 minute
Course Dessert
Cuisine Caribbean
Servings 10 pudding
Calories 290 kcal

Equipment

  • 10-inch springform pan
  • Mixing Bowls:
  • Electric Hand Mixer

Ingredients
  

  • 1/2 cup unsweetened desiccated coconut (43 grams)
  • 1 1/2 pounds sweet potato (680 grams)
  • 1/2 pound yam (250 grams)
  • 3 tablespoons freshly grated ginger (16 grams)
  • 1 teaspoon ground allspice (2.75 grams)
  • 1 teaspoon ground nutmeg (3.35 grams)
  • 1 tablespoon ground cinnamon (10 grams)
  • 2 tablespoons vanilla extract (28 grams)
  • 2 cups coconut milk (480 mL)
  • 1/4 cup melted unsalted butter (60 mL)
  • 1/4 cup cornmeal (45 grams)
  • 1/3 cup all-purpose flour (45 grams)
  • 1 1/2 cups sugar (300 grams)
  • 2 teaspoons salt (13 grams)
  • 1/2 cup golden raisins soaked in 3 tablespoons dark rum overnight (optional)
  • 1 teaspoon ground cinnamon (3.12 grams)
  • 1/2 teaspoon ground nutmeg (2 grams)
  • 1/2 tablespoon vanilla extract (7 grams)
  • 2 tablespoons sugar (25 grams)
  • 1/2 cup coconut milk (120 mL)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 10-inch springform pan.
  • Rehydrate the desiccated coconut in hot water for 15-20 minutes, then squeeze out excess water.
  • Peel and grate the yams, sweet potatoes, and ginger using a fine grater.
  • In a small pot, boil water with allspice, nutmeg, cinnamon, and vanilla extract for 2 minutes to release aromas.
  • Pour the hot spice mixture over the grated sweet potatoes, yams, and ginger. Add coconut milk and melted butter, then blend until smooth.
  • In a separate bowl, combine rehydrated coconut, cornmeal, flour, sugar, and salt. Gradually mix this into the wet ingredients.
  • If using, drain the soaked golden raisins and fold them into the batter.
  • Pour the mixture into the prepared springform pan and bake for 1 hour.
  • For the topping, boil cinnamon, nutmeg, sugar, vanilla, and coconut milk in a small saucepan. Pour over the pudding and bake for an additional 15 minutes.
  • Check for doneness with a skewer; it should come out mostly clean. Let the pudding cool for 30 minutes before removing from the pan.
  • Allow it to cool completely at room temperature for 2 hours before serving.

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Notes

Store in an airtight container in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.
Keyword Jamaican Dessert, Sweet Potato Pudding