Ingredients
Scale
- 2 pounds sweet potatoes
- 1 can (14 ounces) coconut milk
- 1 cup coconut palm sugar
- 1 teaspoon freshly 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 (for topping)
- 1 tablespoon coconut sugar (for topping)
- 1/4 teaspoon vanilla (for topping)
- 1 pinch cinnamon (optional for topping)
Instructions
- Preheat your oven to 375°F and grease a 9-inch round baking pan.
- Peel and chop the sweet potatoes, then grate them finely using a grater or food processor, adding some coconut milk if needed for smoother processing.
- In a large mixing bowl, combine the grated sweet potatoes with coconut milk, coconut palm sugar, ginger, vanilla extract, optional spices, and sea salt.
- Stir in the gluten-free flour until mostly smooth.
- Pour the batter into the greased pan and bake for about 45 minutes.
- For the topping: Mix together additional coconut milk, coconut sugar, vanilla extract, and optional cinnamon in a small bowl.
- After 45 minutes of baking, remove the pudding from the oven and pour the topping over it; return to bake for another 45 minutes or until golden brown.
- Allow to cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg