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Vegan Jamaican Sweet Potato Pudding

Vegan Jamaican Sweet Potato Pudding That's Pure Bliss

This Vegan Jamaican Sweet Potato Pudding combines sweet potato and coconut for a blissful dessert that's gluten-free and quick to prepare.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 15 minutes
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: Caribbean, Jamaican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 2 pounds Sweet Potato Opt for batata for authenticity.
  • 1 can (14 ounces) Coconut Milk Almond milk is a tasty alternative.
  • 1 cup Coconut Palm Sugar Brown sugar can work in a pinch.
  • 1 teaspoon Fresh Ginger Grated; feel free to omit for a subtler flavor.
  • 1 teaspoon Vanilla Extract A vanilla bean could enhance aroma if desired.
  • 1 cup Gluten-Free Flour Brown rice flour is a solid substitute.
  • 0.5 teaspoon Cinnamon Optional; skip if you prefer a lighter flavor.
  • 0.5 teaspoon Nutmeg Optional; freshly grated is often the most flavorful.
  • 0.25 teaspoon Sea Salt Balancing sweetness is crucial for flavor depth.
For the Custard Topping
  • 0.5 cup Coconut Milk Enhances creaminess for the topping.
  • 1 tablespoon Coconut Sugar Can substitute with a bit of regular sugar if needed.
  • 0.25 teaspoon Vanilla Extract Feel free to add a little more for extra aroma.
  • 1 pinch Cinnamon Easily omitted if you're keeping it delicate.

Equipment

  • 9-inch round baking pan
  • Mixing bowl
  • Grater or food processor

Method
 

Preparation and Baking
  1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking pan with coconut oil or non-stick spray.
  2. Peel and chop the sweet potatoes into chunks, then grate with a bit of coconut milk until smooth.
  3. Mix the grated sweet potatoes, coconut milk, coconut palm sugar, ginger, cinnamon, nutmeg, and sea salt in a large bowl until blended. Gradually add gluten-free flour to keep the batter light.
  4. Pour the batter into the prepared pan and bake for 45 minutes.
  5. Combine the custard topping ingredients in a bowl until smooth; pour over the pudding base after the initial baking.
  6. Bake for another 45 minutes until the top is golden and slightly set.
  7. Let cool for 15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 150mgPotassium: 350mgFiber: 4gSugar: 10gVitamin A: 1500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Consider adding coconut whipped cream as a topping for extra indulgence.

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