Can I use regular American sweet potatoes?

Yes. Many home cooks have had excellent results using American sweet potatoes. Simply double the flour to help achieve the correct consistency.

Is this Vegan Jamaican Sweet Potato Pudding gluten-free?

It can be. Use gluten-free all-purpose flour or brown rice flour as listed in the recipe.

Can I make it ahead of time?

Absolutely. This dessert stores beautifully and is often even more flavorful after resting overnight.

How do I know when the pudding is done?

The top should be golden brown, and the center should feel set while remaining moist.

Can I reduce the sugar?

Yes. The sweetness can be adjusted slightly according to personal preference, though reducing too much may alter the final texture.

What can I serve with it?

Coconut whipped cream is a classic pairing, but fresh fruit and dairy-free ice cream are also fantastic options.

Vegan Jamaican Sweet Potato Pudding: Amazing 8-Step Treat

Name: Vegan Jamaican Sweet Potato Pudding
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Jamaican
Ingredients: 2 pounds sweet potatoes (batata preferred); 1 (14-ounce) can coconut milk; 1 cup coconut palm sugar; 1 teaspoon fresh grated ginger; 1 teaspoon vanilla extract; 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 extract; Pinch of cinnamon (optional)

Description

This Vegan Jamaican Sweet Potato Pudding is a rich, moist Caribbean dessert made with grated sweet potatoes, creamy coconut milk, warm spices, and a golden custard topping. Naturally dairy-free and easy to make, it’s perfect for holidays, family gatherings, or whenever you’re craving a comforting tropical treat.

Ingredients

Scale

For the Pudding

2 pounds sweet potatoes (batata preferred)
1 (14-ounce) can coconut milk
1 cup coconut palm sugar
1 teaspoon fresh grated ginger
1 teaspoon vanilla extract
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 Custard Topping

1/2 cup coconut milk
1 tablespoon coconut sugar
1/4 teaspoon vanilla extract
Pinch of cinnamon (optional)

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Instructions

Preheat oven to 375°F and grease a 9-inch round baking pan.
Peel and roughly chop the sweet potatoes.
Grate the sweet potatoes using a box grater or food processor.
Transfer grated sweet potatoes to a large bowl and add coconut milk, coconut palm sugar, ginger, vanilla, cinnamon, nutmeg, and salt.
Stir in the flour until a mostly smooth batter forms.
Pour the batter into the prepared baking pan and bake for 45 minutes.
In a small bowl, whisk together the topping ingredients. Pour evenly over the partially baked pudding.
Return to the oven and bake for another 45 minutes, or until the top is golden brown and the center is set.
Cool slightly before slicing and serving.

Notes

Traditional Jamaican batata sweet potatoes provide the most authentic texture.

If using regular American sweet potatoes, double the flour to absorb excess moisture.

Full-fat coconut milk creates the richest flavor and texture.

Allow the pudding to rest for at least 15 minutes before serving.

Delicious on its own or topped with coconut whipped cream.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: Jamaican

Nutrition

Serving Size: 1 slice
Calories: 166
Sugar: 13g
Sodium: 120mg
Fat: 2g
Saturated Fat: 2g
Unsaturated Fat: 0.2g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg