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Vegan Jamaican Sweet Potato Pudding

Vegan Jamaican Sweet Potato Pudding

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Indulge in the tropical flavors of Vegan Jamaican Sweet Potato Pudding, a delightful twist on a classic Caribbean dessert. This moist and rich pudding combines the natural sweetness of sweet potatoes with creamy coconut milk and aromatic spices, creating an irresistible treat for any occasion. Perfect for celebrations or cozy nights in, this pudding is vegan-friendly and packed with nutrients, ensuring everyone can enjoy a slice of paradise guilt-free. Whether served warm or chilled, alone or adorned with coconut whipped cream, this dessert is sure to impress.

Ingredients

Scale
  • 2 pounds sweet potato
  • 1 can (14 oz) coconut milk
  • 1 cup coconut palm sugar
  • 1 teaspoon grated ginger
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free all-purpose 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 (for topping)
  • 1 pinch cinnamon (optional for topping)

Instructions

  1. Preheat your oven to 375°F. Grease a 9-inch round baking pan.
  2. Peel and chop sweet potatoes into smaller pieces. Grate them finely using a food processor or grater.
  3. In a mixing bowl, combine grated sweet potatoes, coconut milk, coconut palm sugar, ginger, vanilla extract, optional spices, and sea salt. Mix well.
  4. Gradually stir in gluten-free flour until you achieve a smooth batter.
  5. Pour the batter into the prepared baking pan and bake for 45 minutes.
  6. While baking, mix topping ingredients: coconut milk, coconut sugar, vanilla extract, and optional cinnamon in a separate bowl.
  7. After the initial baking time, pour the topping mixture over the pudding and return to the oven for another 45 minutes until golden brown.
  8. Allow cooling slightly before serving warm or chilled.

Nutrition