Print

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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/vegan-jamaican-sweet-potato-pudding-recipe/