Introduction
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.
Made with grated sweet potatoes, creamy coconut milk, and a blend of warm spices like cinnamon and nutmeg, this dessert is both rustic and incredibly satisfying. Traditionally baked slowly to allow the flavors to develop, it’s a staple at family gatherings, holidays, and Sunday dinners across Jamaica.
If you’re looking for a dessert that’s unique, flavorful, and deeply comforting, this pudding is a must-try.
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)
Preparation
Step 1:
Preheat oven to 350°F (175°C) and grease a baking dish.
Step 2:
Peel and grate the sweet potatoes finely.
Step 3:
In a large bowl, mix grated sweet potatoes with coconut milk. NEXT PAGE
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