Irresistible Jamaican Sweet Potato Pudding With Coconut Recipe

If you’re craving a dessert that’s cozy, flavorful, and uniquely Caribbean, this Jamaican sweet potato pudding recipe with coconut is just what you need. It’s a moist, spiced pudding infused with the natural sweetness of sweet potatoes and the tropical richness of coconut. You’ll love how this traditional treat brings a little island warmth to your kitchen.

this Recipe

Whether you’re making it for the holidays, a special occasion, or simply as a comforting dessert, Jamaican sweet potato pudding is a delightful way to enjoy familiar flavors with a new twist. The coconut adds depth and a velvety texture that elevates this pudding beyond the ordinary.

Why You’ll Love This Recipe

• Authentic Caribbean flavors with warm spices and coconut.
• Easy to prepare with simple pantry ingredients.
• Rich, moist texture that’s perfect for dessert or snack.
• Gluten-free when made with gluten-free baking powder.
• Great served warm or at room temperature.

Ingredients

Gather these ingredients for a perfectly spiced Jamaican sweet potato pudding with creamy coconut.

• 2 cups peeled and grated sweet potato (about 1 large sweet potato)
• 1 cup coconut milk (full fat for best flavor)
• 1 cup brown sugar, packed
• 1/2 cup shredded unsweetened coconut
• 1/2 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 2 teaspoons baking powder (gluten-free if needed)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 8
• Calories: Approximately 270 per serving

How to Make Jamaican Sweet Potato Pudding Recipe With Coconut

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine grated sweet potato, coconut milk, brown sugar, shredded coconut, and melted butter. Stir until well mixed.
3. In a separate bowl, whisk together the flour, cornmeal, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Add the dry ingredients to the wet mixture along with eggs and vanilla extract. Stir until combined and smooth, scraping the sides of the bowl.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Allow the pudding to cool for about 20 minutes in the pan before slicing and serving. It can be enjoyed warm or at room temperature.

Tips for the Best Results

• Grate the sweet potato finely to ensure an even texture without large chunks.
• Use full-fat coconut milk for a richer flavor and creamier pudding.
• Don’t overmix the batter to keep the pudding tender and moist.
• Check doneness with a toothpick after 50 minutes, ovens vary in temperature.
• Serve with a drizzle of coconut cream or a scoop of vanilla ice cream for extra indulgence.

Storage and Reheating

Store leftover Jamaican sweet potato pudding in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in the microwave or oven until warmed through. For longer storage, wrap tightly and freeze for up to 2 months.

To thaw frozen pudding, place it in the refrigerator overnight. Reheat carefully to preserve the pudding’s moist texture and enjoy it as deliciously as when freshly baked.

Frequently Asked Questions

Can I use canned sweet potato instead of fresh?

Fresh grated sweet potato is preferred for the best texture and flavor, but you can use canned if drained well. The texture may be slightly softer.

Is this pudding gluten-free?

It can be gluten-free if you substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free.

Can I make this pudding vegan?

You can make a vegan version by replacing eggs with flax eggs and using coconut oil instead of butter. The texture may be a bit different but still tasty.

What is the best way to serve this pudding?

Jamaican sweet potato pudding is delicious warm or at room temperature, often enjoyed as is or with a dollop of whipped cream or coconut cream for added richness.