Vegan Jamaican Sweet Potato Pudding Recipe

Introduction

Experience the rich and comforting flavors of this Vegan Jamaican Sweet Potato Pudding. Made with naturally sweet ingredients and warm spices, this traditional dessert is perfect for any occasion. It’s simple to prepare and delightfully satisfying.

Ingredients

• 2 pounds sweet potato (aka batata) (See Notes)
• 1 14-ounce can coconut milk
• 1 cup coconut palm sugar
• 1 teaspoon freshly grated ginger
• 1 teaspoon vanilla extract
• 1 cup gluten-free all purpose flour (or brown rice flour)
• 1/2 teaspoon cinnamon (optional)
• 1/2 teaspoon nutmeg (optional)
• 1/4 teaspoon sea salt
• 1/2 cup coconut milk (for topping)
• 1 tablespoon coconut sugar (for topping)
• 1/4 teaspoon vanilla extract (for topping)
• 1 pinch cinnamon (optional, for topping)

Instructions

1. Step 1: Preheat your oven to 375℉ (190℃) and grease a 9-inch round baking pan. Set it aside.
2. Step 2: Peel the sweet potatoes and roughly chop them. Grate the sweet potatoes using a grater or process them in batches in a food processor or blender, adding some coconut milk to aid blending if needed.
3. Step 3: Transfer the grated sweet potatoes to a large bowl. Add the coconut milk, coconut palm sugar, freshly grated ginger, vanilla extract, optional spices (cinnamon and nutmeg), and sea salt. Mix well.
4. Step 4: Stir in the gluten-free flour until you form a mostly smooth batter with no large lumps.
5. Step 5: Pour the batter into the prepared baking pan and bake for 45 minutes.
6. Step 6: While the pudding bakes, combine the topping ingredients in a small bowl: coconut milk, coconut sugar, vanilla extract, and a pinch of cinnamon if using.
7. Step 7: Remove the pudding from the oven and pour the topping mixture evenly over the surface. Return the pudding to the oven and bake for an additional 45 minutes, or until the top is golden brown.
8. Step 8: Let the pudding cool slightly before serving. It’s delicious on its own or paired with coconut whipped cream.
9. Step 9: Note: If you use the regular American sweet potato variety instead of batata, double the amount of flour to achieve the right texture.

Tips & Variations

• To enhance the ginger flavor, use freshly grated ginger rather than powder.
• If you want a richer pudding, substitute part of the coconut milk with almond or oat milk.
• For a nutty twist, add chopped toasted pecans or walnuts on top before the final bake.
• You can use regular brown sugar instead of coconut palm sugar, but the flavor will be slightly different.

Storage

Store any leftover pudding covered in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warm. This pudding also freezes well; wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sweet potatoes instead of batata?

Yes, you can use regular American sweet potatoes. However, you should double the amount of flour to get the right batter consistency.

Is this recipe completely vegan?

Yes, this pudding is fully vegan, using coconut milk and plant-based ingredients without any dairy or eggs.

Vegan Jamaican Sweet Potato Pudding Recipe

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★★★★★

4.8 from 149 reviews

• Author: Rafael
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This Vegan Jamaican Sweet Potato Pudding is a traditional Caribbean dessert made with grated sweet potatoes, coconut milk, and warming spices. Naturally gluten-free and vegan, it boasts a rich, creamy texture with a spiced coconut topping, perfect for a comforting treat or festive occasion.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pounds sweet potato (aka batata) (see notes)
• 1 14-ounce can coconut milk
• 1 cup coconut palm sugar
• 1 teaspoon freshly grated ginger
• 1 teaspoon vanilla extract
• 1 cup gluten-free all purpose flour (or brown rice flour)
• 1/2 teaspoon cinnamon (optional)
• 1/2 teaspoon nutmeg (optional)
• 1/4 teaspoon sea salt

Topping Ingredients

• 1/2 cup coconut milk
• 1 tablespoon coconut sugar
• 1/4 teaspoon vanilla extract
• 1 pinch cinnamon (optional)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375℉ (190℃). Grease a 9-inch round baking pan generously using coconut oil or a vegan butter substitute, and set aside to ensure the pudding won’t stick during baking.
2. Prepare Sweet Potatoes: Peel the sweet potatoes then roughly chop them. Grate them finely using either a hand grater or a food processor. If using a food processor or blender, add a bit of coconut milk to help blend the sweet potatoes smoothly in batches.
3. Mix Wet and Dry Ingredients: Transfer the grated sweet potatoes into a large mixing bowl. Add the coconut milk, coconut palm sugar, freshly grated ginger, vanilla extract, cinnamon, nutmeg, and sea salt. Stir well to combine all the wet ingredients and spices.
4. Add Flour to Form Batter: Gradually stir in the gluten-free flour or brown rice flour until you have a mostly smooth batter with no large lumps. The batter should be thick but pourable.
5. Bake Batter: Pour the batter into the prepared 9-inch pan, smoothing out the surface. Place it in the oven and bake for 45 minutes to set the pudding’s base.
6. Prepare and Add Topping: While the pudding bakes, combine the topping ingredients—coconut milk, coconut sugar, vanilla extract, and cinnamon—in a small bowl. After the initial bake time, remove the pudding from the oven and pour the topping evenly over the surface.
7. Finish Baking: Return the pudding to the oven and bake for another 45 minutes until the topping sets and turns a golden brown color, indicating it is fully cooked and slightly caramelized on top.
8. Serve: Allow the pudding to cool slightly before serving. Enjoy it on its own or with a dollop of coconut whipped cream for extra indulgence.
9. Note on Flour: If you only have regular American sweet potatoes, double the amount of flour to ensure proper batter consistency.

Notes

• Batata refers to a sweeter, less starchy type of sweet potato common in Caribbean cooking; if unavailable, use regular sweet potatoes but increase the flour quantity.
• Grating sweet potatoes finely is key to achieving the pudding’s classic texture; using a food processor with added coconut milk can speed this up.
• This pudding is naturally vegan, gluten-free, and rich in warm spices, making it suitable for many dietary preferences.
• To enhance flavor, freshly grate your ginger and use pure vanilla extract rather than imitation for best results.
• Adjust the optional spices (cinnamon and nutmeg) to taste or omit if preferred.
• Allowing the pudding to cool slightly after baking helps it set properly for clean slices when serving.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Jamaican

Keywords: Vegan Jamaican Sweet Potato Pudding, Caribbean dessert, gluten-free dessert, coconut milk pudding, sweet potato dessert, vegan cake, Jamaican recipe