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Vegan Jamaican Sweet Potato Pudding

Delightful Vegan Jamaican Sweet Potato Pudding Recipe

This Vegan Jamaican Sweet Potato Pudding is a delicious and indulgent dessert that captures Caribbean flavors in a gluten-free treat.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 20 minutes
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Caribbean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 4 cups Sweet Potatoes Choose batata for optimal sweetness and creaminess.
  • 1 can Coconut Milk Opt for full-fat for a rich, dairy-free alternative.
  • 1 cup Coconut Palm Sugar Feel free to substitute with brown sugar.
  • 2 tablespoons Ginger Freshly grated ginger for warmth.
  • 1 teaspoon Vanilla Extract
  • 1 cup Gluten-Free All-Purpose Flour Brown rice flour works too.
  • 1 teaspoon Ground Cinnamon Optional, for warmth and spice.
  • 1 teaspoon Nutmeg Optional, pairs perfectly with sweet potatoes.
  • 1 teaspoon Sea Salt Just a pinch balances the sweetness.
For the Custard Topping
  • 1 cup Coconut Milk Extra for creaminess.
  • 1/2 cup Coconut Sugar Adds sweetness to the topping.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon Optional, for extra warmth.

Equipment

  • Oven
  • food processor
  • Mixing bowl
  • 9-inch round baking pan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch round baking pan.
  2. Peel the sweet potatoes, chop into smaller chunks, and grate them in a food processor with a splash of coconut milk.
  3. In a mixing bowl, combine grated sweet potatoes, coconut milk, coconut palm sugar, ginger, vanilla extract, and sea salt. Stir until smooth.
  4. Gradually add the gluten-free flour into the mixture, stirring gently until no lumps remain.
  5. Pour the batter into the baking pan and bake for approximately 45 minutes until firm and lightly golden.
  6. Prepare the custard topping by mixing coconut milk, coconut sugar, vanilla extract, and ground cinnamon.
  7. Once the pudding is baked, pour the custard topping over it and bake again for another 45 minutes.
  8. Cool for 15-20 minutes before serving warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 80mgPotassium: 400mgFiber: 4gSugar: 15gVitamin A: 11000IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

This pudding can be stored covered in the fridge for 1-2 days, and it freezes well for up to 3 months.

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