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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
