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–+ servings
Jamaican Sweet Potato Pudding

Moist Jamaican Sweet Potato Pudding That Will Wow You

This Jamaican Sweet Potato Pudding is a vegan, gluten-free delight packed with sweet flavors from sweet potatoes and spices.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 15 minutes
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Jamaican
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 2 cups Sweet Potato finely grated
  • 1 cup Coconut Milk divided
  • 3/4 cup Coconut Palm Sugar or brown sugar
  • 1 tbsp Ginger freshly grated
  • 1 tsp Vanilla Extract
  • 1 cup Gluten-Free All-Purpose Flour
  • 1 tsp Cinnamon optional
  • 1/2 tsp Nutmeg optional
  • 1/4 tsp Sea Salt
For the Custard Topping
  • 1 cup Additional Coconut Milk
  • 1/2 cup Coconut Sugar or regular sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon

Equipment

  • Oven
  • mixing bowl
  • Grater
  • Baking pan

Method
 

Step-by-Step Instructions for Jamaican Sweet Potato Pudding
  1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking pan.
  2. Peel and chop the sweet potatoes into manageable pieces, then grate them finely.
  3. Combine the grated sweet potatoes, coconut milk, coconut palm sugar, ginger, vanilla extract, spices, and sea salt in a mixing bowl. Stir in the gluten-free flour until mostly smooth.
  4. Pour the pudding batter into the prepared baking pan and bake for about 45 minutes.
  5. Mix together additional coconut milk, coconut sugar, vanilla extract, and ground cinnamon to prepare the custard topping.
  6. Pour the custard topping over the pudding layer and return to the oven for another 45 minutes.
  7. Allow to cool in the pan for 10-15 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 7gMonounsaturated Fat: 1gSodium: 150mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 5400IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

For best results, allow the pudding to cool slightly before slicing to maintain its moist texture and layers.

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