Description
Jamaican Sweet Potato Pudding with Coconut is a beloved Caribbean dessert known for its rich texture, deep flavor, and comforting warmth. Often called “hell a top, hell a bottom, and hallelujah in the middle,” this pudding has a slightly firm, caramelized top layer and a soft, moist center that melts in your mouth.
Ingredients
- 2 cups grated sweet potatoes
- 1 cup coconut milk
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup raisins (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a baking dish.
Peel and grate the sweet potatoes finely.
In a large bowl, mix grated sweet potatoes with coconut milk.
Add brown sugar, melted butter, and vanilla extract. Stir well.
Mix in flour, cinnamon, nutmeg, and salt until combined.
Fold in raisins if using.
Pour the mixture into the prepared baking dish.
Bake for 60–75 minutes until the top is firm and slightly caramelized.
Let cool slightly before slicing and serving.
Notes
Grate the sweet potatoes finely for a smoother texture. Baking slowly helps achieve the traditional firm top and soft center.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
Nutrition
- Calories: 320 kcal
- Sodium: 180mg
- Protein: 4g