Vegan Jamaican Sweet Potato Pudding: Custard Layers

Vegan Jamaican Sweet Potato Pudding blends grated white sweet potatoes with creamy coconut milk, warm spices, and cornmeal for a custardy “hell a top, hell a bottom, hallelujah in the middle” texture. This gluten-free Caribbean classic bakes in 90 minutes in a 9-inch pan and serves 12 holiday slices.

Why This Recipe Works

White sweet potatoes (batata) grate finely for smooth batter absorption. Coconut milk creates rich moisture without dairy. Two-stage bake with custard topping yields signature layered texture. Spices like nutmeg and cinnamon infuse authentic island aroma. Cornmeal adds subtle chew without heaviness.

Ingredients & Prep

• 2 lbs white sweet potatoes, peeled and grated
• 14 oz full-fat coconut milk (plus ½ cup for topping)
• 1 cup coconut sugar or brown sugar
• 1 cup gluten-free flour or brown rice flour
• ½ cup fine cornmeal
• 1 tsp grated ginger
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp sea salt

Custard Topping: ½ cup coconut milk, 1 tbsp sugar, pinch cinnamon

Step-by-Step Instructions

1. Preheat oven to 375°F; grease 9-inch round pan.
2. Grate sweet potatoes (food processor with some coconut milk helps); mix with full can coconut milk, sugar, flour, cornmeal, ginger, vanilla, spices, and salt until smooth.
3. Pour into pan; bake 45 minutes.
4. Whisk topping ingredients; pour evenly over pudding.
5. Bake another 45 minutes until golden and set. Cool completely.

Flavor Variations

Storage Tips

Room temperature 1 day; refrigerate 5 days. Reheat slices gently.

FAQs

Too dense?
Grate potatoes finer; add extra ¼ cup coconut milk.

Cracked top?
Normal custard sets unevenly.

No white sweet potato?
Double flour for orange variety.

Conclusion

Vegan Jamaican Sweet Potato Pudding transports with spiced coconut custard Caribbean comfort.

Vegan Jamaican Sweet Potato Pudding: Custard Layers

Print Recipe

A traditional Jamaican sweet potato pudding made completely vegan. Rich, dense, and warmly spiced with coconut milk, ginger, cinnamon, and nutmeg this Caribbean classic is comforting, naturally sweet, and perfect for holidays or special occasions.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 60 mins
• Total Time: 1 hr 20 mins
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Jamaican
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 2 cups grated sweet potato (orange or white)
• 1 cup full-fat coconut milk
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/2 cup all-purpose flour (or gluten-free blend)
• 1/4 cup cornmeal
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp grated fresh ginger (optional, traditional)
• 1 tsp baking powder

Instructions

• 1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
• 2. In a large bowl, combine grated sweet potato, coconut milk, coconut sugar, maple syrup, coconut oil, and vanilla.
• 3. In a separate bowl, whisk flour, cornmeal, baking powder, cinnamon, nutmeg, ground ginger, cloves, and salt.
• 4. Add dry ingredients to wet ingredients and mix until fully combined.
• 5. Stir in fresh grated ginger if using.
• 6. Pour batter into prepared baking dish and smooth the top.
• 7. Bake for 55–65 minutes, until set in the center and lightly golden on top.
• 8. Allow to cool slightly before slicing.
• 9. Serve warm or at room temperature.

Notes

• Traditionally dense do not expect a cake-like texture.
• Use white sweet potatoes for a more authentic Jamaican version if available.
• Pairs beautifully with coconut whipped cream or a drizzle of vegan condensed milk.

Nutrition

• Serving Size: 1 square
• Calories: 290
• Sugar: 18g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg

Keywords: vegan Jamaican sweet potato pudding, Caribbean dessert, sweet potato pudding