Making Jamaican Sweet Potato Pudding / Jamaican number one, pudding 🇯🇲

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk lowers calories while adding a nutty flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness and is dairy-free.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey offers natural sweetness with a unique flavor.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty taste.

Peel and grate 4-5 lb of sweet potatoes, half a green plantain, and half a cocoa.

Mix dry ingredients: 1 cup flour, 1 cup cornmeal, 1 tablespoon cinnamon powder, and 1/2 teaspoon salt.

In a separate bowl, mix 2.5 cans of coconut milk, 1 tablespoon almond essence, 2 tablespoons vanilla, and 3 tablespoons honey.

Combine the dry ingredients with the liquid ingredients, mixing well.

Add 1/2 stick of melted butter and 2 tablespoons of molasses to the mixture and mix thoroughly.

Grease three 9-inch baking pans with butter and line with wax paper.

Pour the batter into the prepared pans, filling them appropriately.

Bake the puddings until done, then boil some coconut milk and pour it on top before putting it back in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens