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Jamaican Sweet Potato Pudding With Coconut

A rich and creamy dessert combining sweet potatoes and coconut milk with warm spices, creating a comforting and flavorful pudding.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Caribbean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds sweet potatoes, peeled and grated
  • 1 cup brown sugar
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup melted butter
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1/2 cup raisins (optional) Adds additional chewiness
Coconut Sauce Topping
  • 1/2 cup coconut milk
  • 2 tablespoons brown sugar
  • 1 tablespoon butter

Method
 

Preparation
  1. Peel and grate your sweet potatoes.
Mix Wet Base
  1. In a large bowl, combine coconut milk, melted butter, brown sugar, condensed milk, and vanilla extract. Stir until smooth and slightly creamy.
Add Dry Ingredients
  1. Mix in flour, cinnamon, nutmeg, ginger, and salt. Stir until blended without lumps.
Combine Everything
  1. Fold in grated sweet potatoes, shredded coconut, and raisins if using. Mix gently but thoroughly.
Prepare Baking Dish
  1. Grease a medium rectangular baking dish with butter and pour in the mixture, leveling the top.
Bake
  1. Bake in a preheated oven at 350°F (175°C) for about 1 hour and 45 minutes, avoiding opening the oven door.
Make Coconut Topping
  1. In a small pan, melt butter, add coconut milk and stir in brown sugar. Simmer until thick.
Serve
  1. Pour the coconut sauce over the pudding once it cools a bit.

Notes

For the best texture, do not overbake, grate sweet potatoes finely, let it rest before slicing, and use fresh coconut milk if possible.