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Vegan Jamaican Sweet Potato Pudding

Vegan Jamaican Sweet Potato Pudding: Decadently Rich Delight

Indulge in this Vegan Jamaican Sweet Potato Pudding, a guilt-free dessert that embodies Caribbean flavors.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: Caribbean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 2 pounds Sweet Potato Use batata for the best flavor.
  • 1 can Coconut Milk 14 ounces, can substitute with any dairy-free milk.
  • 1 cup Coconut Palm Sugar Brown sugar works if coconut palm sugar isn’t available.
  • 1 teaspoon Ginger Freshly grated; powdered ginger can be used if necessary.
  • 1 teaspoon Vanilla Extract or bean will work beautifully.
  • 1 cup Gluten-Free All-Purpose Flour Brown rice flour is a great alternative.
  • 1/2 teaspoon Cinnamon Optional; can be omitted.
  • 1/2 teaspoon Nutmeg Optional; skip it for a simpler taste.
  • 1/4 teaspoon Sea Salt Adjust to your liking.
For the Custard Topping
  • 1/2 cup Coconut Milk For rich creaminess.
  • 1 tablespoon Coconut Sugar Regular sugar can be substituted.
  • 1/4 teaspoon Vanilla Use extract or fresh bean.
  • pinch Cinnamon Optional; skip it if preferred.

Equipment

  • 9-inch round baking pan
  • mixing bowl
  • spatula
  • Whisk

Method
 

Step-by-Step Instructions
  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 chunks, grate them finely to yield about 4 cups.
  3. In a large mixing bowl, combine grated sweet potatoes with coconut milk, coconut palm sugar, ginger, vanilla, and sea salt.
  4. Incorporate the gluten-free all-purpose flour into the sweet potato mixture, stirring until a smooth batter forms.
  5. Pour the batter into the prepared pan and bake for 45 minutes until golden brown.
  6. Prepare the custard topping by whisking together coconut milk, coconut sugar, vanilla, and cinnamon.
  7. Pour the custard mixture over the pudding and bake for an additional 45 minutes.
  8. Let the pudding cool slightly before serving, ideally warm, possibly with coconut whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 45gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 300mgFiber: 4gSugar: 12gVitamin A: 10000IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Ensure sweet potatoes are finely grated for a smoother texture. Check baking time, and serve warm for the best experience.

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