Authentic and delicious Jamaican sweet potato 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.

Grate the coconut and save at least 1 cup of the shavings for the pudding.

Peel and grate 2 different types of sweet potato and 3 small slices of yellow yam, measuring 1/2 cup after grating.

Mix the grated sweet potato and yam in a bowl.

Add 1 cup of flour to the mixture.

Add 1 cup of blended coconut shavings to the mixture.

Add 1 1/2 cups of brown sugar, adjusting to taste if desired.

Grate nutmeg and add it along with cinnamon powder and vanilla extract.

Add 1-2 tablespoons of molasses as a secret ingredient.

Add 1/4 cup of Baileys and 3 tablespoons of red label wine (optional).

If using raisins, dust them in flour before mixing them into the batter to prevent them from floating to the top.

Add a piece of grated ginger to the mixture, or omit if not desired.

Add 1 cup of coconut milk gradually to avoid making the mixture too runny.

Grease a 9-inch baking pan with melted butter.

Taste the mixture to ensure it has the desired flavor, then add salt to taste.

Add 1/2 stick of melted butter to the mixture and combine well.

Preheat the oven to 280°F.

Cover the pudding and bake for about 1 hour.

After 1 hour, remove the cover and allow the pudding to firm up.

Add more coconut milk on top if desired for a soft top.

Increase the oven temperature to 350°F and bake uncovered for an additional 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens