Vegan Sweet Potato Pudding is the vegan version of this popular dessert enjoyed in Jamaica and the Caribbean throughout the year! It is very moist, rich, and indulgent!
It is easy to make, using a food processor or a blender. I must say it wasn't as easy to make !
I peel and chop the potatoes. Process in a food processor, add canned coconut milk, gluten-free flour, and spices and pop it in an oven. I do a special step to get the custard topping by adding extra sweetened coconut milk halfway during baking.
This recipe is a must try, there isn't much room to fail if you are trying it for the first time. You will be happy you tried it!
Vegan Sweet Potato Pudding Recipe
2 pounds sweet potato, (aka. Batata)
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
1/2 cup coconut milk
1 tablespoon coconut sugar
1/4 teaspoon vanilla
Pinch cinnamon, optional
Preheat oven 375 degrees F. Grease a 9-inch round baking pan. Set aside.
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)
Transfer grated sweet potatoes to a large bowl, add coconut milk, coconut palm sugar, spices and salt.
Stir in flour to form a mostly smooth batter.
Pour batter into cake pan and bake for 45 minutes.
Combine all topping ingredients in a small bowl and pour evenly on the top of the pudding.
Return pudding to oven and bake for another 45 minutes or until top is golden brown.
Delicious served alone or with coconut whipped cream.