Vegan Jamaican Sweet Potato Pudding Recipe
This Vegan Jamaican Sweet Potato Pudding is a traditional Caribbean dessert made with grated sweet potatoes, rich coconut milk, and warm spices. Naturally sweetened with coconut palm sugar and baked to perfection, this pudding offers a comforting, dairy-free treat that’s perfect for any occasion. It’s gluten-free and uses wholesome ingredients, delivering a moist, flavorful pudding with a golden, spiced topping.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Jamaican
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 pounds sweet potato (aka batata) – peeled and grated
- 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 oven and prepare pan: Preheat your oven to 375℉ (190℃) and grease a 9-inch round baking pan thoroughly to prevent sticking. Set aside while you prepare the pudding batter.
- Prepare sweet potatoes: Peel the sweet potatoes and roughly chop them. Grate the sweet potatoes using a hand grater or a food processor in batches. If using a food processor or blender, add some coconut milk to help the sweet potatoes process smoothly into a grated texture.
- Mix batter ingredients: Transfer the grated sweet potatoes to a large mixing bowl. Add the entire 14-ounce can of coconut milk, coconut palm sugar, freshly grated ginger, vanilla extract, cinnamon, nutmeg, and sea salt to the bowl. Stir the ingredients together to combine evenly.
- Add flour: Gradually mix in the gluten-free all purpose flour or brown rice flour into the mixture, stirring well until a mostly smooth batter forms. The batter should be thick but scoopable.
- Bake the pudding: Pour the batter evenly into the prepared 9-inch baking pan. Bake the pudding in the preheated oven for 45 minutes, until the edges start setting.
- Prepare topping: In a small bowl, combine 1/2 cup coconut milk, 1 tablespoon coconut sugar, 1/4 teaspoon vanilla extract, and a pinch of cinnamon if using. Mix until well incorporated.
- Add topping and continue baking: Remove the pudding from the oven and evenly pour the topping mixture over the top. Return the pudding to the oven and bake for an additional 45 minutes, or until the top is golden brown and set.
- Serve: Let the pudding cool slightly before serving. It is delicious on its own or served with coconut whipped cream for extra richness.
- Note on sweet potato types: If you are using the regular American sweet potato variety instead of batata, double the amount of flour to ensure the pudding sets properly.
Notes
- Batata (Jamaican sweet potato) is preferred; it has a different texture and sweetness compared to American sweet potatoes.
- If using regular American sweet potatoes, double the flour amount to 2 cups for better consistency.
- You can substitute brown rice flour if gluten-free all purpose flour is unavailable.
- For added richness, serve with coconut whipped cream.
- The pudding can be stored covered in the refrigerator for up to 3 days.
Keywords: Vegan Jamaican Sweet Potato Pudding, Caribbean dessert, gluten-free pudding, coconut milk dessert, vegan dessert, traditional Jamaican sweet potato recipe
