Vegan Jamaican Sweet Potato Pudding

Imagine sinking your fork into a warm, spice-infused Vegan Jamaican Sweet Potato Pudding that’s dense yet moist, with a caramelized top that gives way to a comforting, sweet interior. This traditional Caribbean dessert has been reimagined as a plant-based delight without sacrificing the authentic flavors that make it a beloved treat throughout Jamaica and beyond. The aromatic blend of ginger, cinnamon, and nutmeg wraps around the sweet potato base, creating a dessert that’s as nourishing as it is indulgent. You’ll learn how to create this dairy-free version of a classic Jamaican comfort food that’s perfect for celebrations or whenever you crave something uniquely satisfying.

Why You’ll Love This Recipe

The Vegan Jamaican Sweet Potato Pudding stands out as a dessert that manages to be both wholesome and decadent at the same time. Unlike conventional puddings, this Caribbean specialty offers a delightful textural experience – a slightly firm exterior that protects a moist, tender center that melts in your mouth with each bite.

What makes this vegan adaptation truly special is how it honors traditional Jamaican flavors while using plant-based ingredients. The coconut milk provides a rich creaminess that perfectly complements the natural sweetness of the grated sweet potatoes, while the warm spices add depth without overwhelming the palate.

Perhaps the best part is how accessible this recipe is, even for those new to Caribbean cooking. With straightforward techniques and readily available ingredients, you can create an impressive dessert that looks like it took hours of expert preparation. The aroma that fills your kitchen as it bakes is reason enough to try this sweet potato pudding recipe – a fragrant blend of vanilla, cinnamon, and coconut that will have everyone asking what’s in the oven.

Ingredients List for the Vegan Jamaican Sweet Potato Pudding

The heart of this pudding comes from the sweet potatoes (batata) and coconut milk, creating an authentic base with traditional Caribbean ingredients that provide both flavor and the perfect texture.

For the Pudding:
2 pounds sweet potato (aka batata) See Notes

• 1 14-ounce can coconut milk
• 1 cup coconut palm sugar
• 1 teaspoon ginger (freshly grated)
• 1 teaspoon vanilla
• 1 cup gluten-free all purpose flour (or brown rice flour)
• 1/2 teaspoon cinnamon (optional)
• 1/2 teaspoon nutmeg (optional)
• 1/4 teaspoon sea salt

For the Topping:

• 1/2 cup coconut milk
• 1 tablespoon coconut sugar
• 1/4 teaspoon vanilla
• 1 pinch cinnamon (optional)

Pro Tips

Creating the perfect Vegan Jamaican Sweet Potato Pudding requires attention to a few key techniques that can elevate your dessert from good to exceptional:

First, the texture of your grated sweet potatoes matters tremendously. For authentic results, aim for a fine to medium grate rather than chunks. If using a food processor, pulse carefully to avoid turning the potatoes into a complete puree – you want to maintain some texture for that traditional pudding consistency. When the sweet potatoes are properly grated, they’ll cook evenly and create that characteristic texture that’s neither too firm nor too soft.

Second, don’t rush the baking process. The extended baking time allows the flavors to develop fully and creates that distinctive caramelized top layer that’s signature to Jamaican sweet potato pudding. If you notice the top browning too quickly, loosely cover with foil while allowing the center to continue cooking through.

Lastly, the coconut milk quality significantly impacts the final result. Use full-fat, high-quality coconut milk (not light versions or coconut cream) to achieve the proper consistency and authentic flavor. Shake the can well before opening to ensure the cream and liquid are properly mixed for an even distribution throughout your pudding.

Instructions

Step 1: Preheat oven to 375℉. Grease a 9-inch round baking pan. Set aside.

Step 2: Peel sweet potatoes and roughly chop. Grate using the grater or a food processor in batches. If using a food processor or blender, add some coconut milk to help process.

Step 3: Transfer grated sweet potatoes to a large bowl, add coconut milk, coconut palm sugar, spices and salt.

Step 4: Stir in flour to form a mostly smooth batter.

Step 5: Pour batter into cake pan and bake for 45 minutes.

Step 6: Combine all topping ingredients in a small bowl and pour evenly on the top of the pudding.

Step 7: Return pudding to oven and bake for another 45 minutes or until top is golden brown.

Step 8: Delicious served alone or with coconut whipped cream.

Step 9: Please double the flour if using the regular American sweet potato variety.

Variations

The traditional Vegan Jamaican Sweet Potato Pudding is wonderful on its own, but consider these popular variations to suit different preferences or occasions:

Tropical Fruit Infusion: Add 1/2 cup of finely diced ripe mango or pineapple to the batter before baking. This adds bright pockets of fruity sweetness throughout the pudding, enhancing the Caribbean flavor profile. Some cooks also incorporate shredded coconut for additional texture and tropical taste.

Spiced Rum Version: For an adult variation perfect for holiday gatherings, add 2 tablespoons of dark Jamaican rum to the batter and an additional teaspoon to the topping mixture. The rum adds a sophisticated depth and enhances the warm spices, creating a more complex flavor profile while maintaining the authentic Jamaican character.

Reduced Sugar Option: For those monitoring sugar intake, reduce the coconut palm sugar to 2/3 cup and enhance the natural sweetness by adding 1/4 teaspoon of almond extract to the batter. This variation maintains the dessert’s essential character while making it suitable for those preferring less sweetness.

Storage and Serving

Your Vegan Jamaican Sweet Potato Pudding can be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days. The flavors often deepen and meld beautifully after the first day, making this an excellent make-ahead dessert. For longer storage, you can freeze individual portions wrapped in plastic and foil for up to 3 months – simply thaw in the refrigerator overnight before serving.

When ready to enjoy, gently reheat slices in a microwave for 20-30 seconds or in a 300°F oven for about 10 minutes until just warm throughout. While delicious at room temperature, this pudding truly shines when served warm.

For an authentic Jamaican experience, serve your pudding with a scoop of coconut whipped cream or a small drizzle of coconut condensed milk. For a contrast of temperatures that many Jamaicans enjoy, pair warm pudding with a small scoop of vanilla non-dairy ice cream. For a breakfast or brunch option, serve alongside fresh tropical fruits like sliced mango or pineapple to create a balanced plant-based meal with Caribbean flair.

FAQs

Can I use purple sweet potatoes for this Jamaican sweet potato pudding?
Yes, purple sweet potatoes can be used, creating a visually stunning variation. Keep in mind they tend to be drier than orange varieties, so you may need to add an extra 2-3 tablespoons of coconut milk to achieve the proper consistency.

Why is my pudding too wet in the center?
This typically happens if the sweet potatoes contain excess moisture or weren’t grated finely enough. Ensure you’re using the correct amount of flour (doubling for American sweet potatoes as noted), and don’t hesitate to extend baking time by 10-15 minutes if needed, covering the top with foil to prevent over-browning.

Is there a substitute for coconut palm sugar?
Brown sugar works as an excellent substitute at a 1:1 ratio. For less refined options, date sugar or maple sugar can be used, though they may slightly alter the traditional flavor profile.

Can I make this pudding in advance for a special occasion?
Absolutely! Many people find the flavor improves after 24 hours. Make it a day ahead, refrigerate, and then warm slightly before serving for the best texture and taste experience.

What makes Jamaican sweet potatoes (batata) different from American varieties?
Jamaican sweet potatoes (batata) typically have whiter flesh, are less moist, and contain more starch than the orange American varieties. This affects both texture and moisture content, which is why the recipe recommends doubling the flour if using American sweet potatoes.

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