Name: Jamaican Sweet Potato Pudding (Gluten Free + Vegan) Recipe
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Cuisine: Jamaican
Ingredients: 1½-2 lb sweet potato (680g); ½ lb yellow yam (226g); ½ cup cornmeal (80g, fine texture); ½ cup brown rice flour (80g); 1 cup raw cane sugar (200g); 1 teaspoon cinnamon; 1 teaspoon nutmeg; ½ teaspoon pink salt; 1 tablespoon homemade browning sauce (or 1 teaspoon store-bought browning sauce); 1 teaspoon vanilla extract; 14 oz coconut milk (400ml); ½ cup coconut milk (118ml); 2 tablespoons raw cane sugar (24g); ⅛ teaspoon cinnamon

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If you’ve been searching for a luscious, comforting dessert that feels like a warm embrace, you must try this Jamaican Sweet Potato Pudding (Gluten Free + Vegan) Recipe. This beloved Caribbean treat boasts a rich, dense texture with vibrant flavors from sweet potatoes and spices, crowned by a silky, coconut-infused custard top that is absolutely divine. Perfectly gluten-free and vegan, it’s a dessert that welcomes everyone to indulge without any guilt or compromises.

Ingredients You’ll Need

The image shows nine ingredients laid out on a white marbled surface. On the right side, there is a whole purple-red sweet potato with rough skin and a half piece of yellow yam with dark brown skin facing up. Above them is an opened tin can filled with white coconut milk. Below, there is a clear glass bowl of white flour, and next to it, a bottle of vanilla extract with a white cap. To the left, there are two clear glass bowls, one filled with light brown flour and the other with packed light brown sugar. Above them is a small pink bowl with a dark brown liquid, likely vanilla. Additionally, there is a small white bowl with three spices in brown and reddish tones. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple yet essential ingredients that come together beautifully to create a pudding that is both hearty and flavorful. Each element plays its part, from the natural sweetness of the sweet potatoes to the aromatic spices and creamy coconut milk, ensuring every bite is an experience full of depth and color.

Sweet potato (1½-2 lb): The star of the dish, providing natural sweetness and a moist, dense base.
Yellow yam (½ lb): Adds a subtle earthiness and balances the sweetness with a slightly firmer texture.
Cornmeal (½ cup, fine texture): Helps to thicken the pudding and adds a delicate bite.
Brown rice flour (½ cup): Maintains the gluten-free nature while contributing to the hearty texture.
Raw cane sugar (1 cup): Offers rich, unrefined sweetness and caramel-like notes that elevate the flavor.
Cinnamon (1 teaspoon): Brings warmth and a classic spice note essential to Jamaican desserts.
Nutmeg (1 teaspoon): Adds a fragrant and slightly nutty undertone.
Pink salt (½ teaspoon): Enhances all the natural flavors and balances the sweetness.
Homemade browning sauce (1 tablespoon): Imparts that deep, beautiful color and a subtle bittersweet aroma—adjust if using store-bought.
Vanilla extract (1 teaspoon): Adds richness and rounds out the flavor profile.
Coconut milk (14 oz): The luxurious liquid base that lends creaminess and tropical flair.
For the custard top:
Coconut milk (½ cup): Creates the soft, custard-like layer on top.
Raw cane sugar (2 tablespoons): Sweetens the custard topping just right.
Cinnamon (⅛ teaspoon): A gentle hint of spice to finish the dessert perfectly.

How to Make Jamaican Sweet Potato Pudding (Gluten Free + Vegan) Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 180C (356F/gas mark 4) and greasing or lining a 9-inch baking pan with a loose base. This ensures your pudding doesn’t stick and comes out perfectly after baking.

Step 2: Grate the Sweet Potato and Yam

Peel your sweet potato carefully, washing off any dirt or debris. Then, using the medium holes on a box grater, grate both the sweet potato and yellow yam into a medium-large bowl. This grate size is perfect to create a smooth yet textured pudding base.

Step 3: Mix Dry Ingredients

In a separate bowl, combine the brown rice flour, cornmeal, cinnamon, nutmeg, and raw cane sugar. Give these a thorough stir so that the spices and flours are evenly distributed, which is the key to balanced flavor throughout the pudding.

Step 4: Combine Wet Ingredients

Add the vanilla extract, homemade browning sauce, and coconut milk to your grated sweet potato and yam mix. Gently stir to coat everything well, ensuring all the ingredients start melding their tropical flavors.

Step 5: Fold Dry Ingredients into Wet

Gradually add your dry mixture into the wet mix, folding carefully to create a smooth batter without overmixing. You want it silky but with enough texture to hold the pudding’s signature density.

Step 6: Bake the Pudding

Pour the batter into your prepared springform pan and pop it into the oven. Bake for about one hour. This initial baking firms up the pudding and allows those beautiful spices to set in.

Step 7: Prepare and Add Custard Top

While the pudding bakes, whisk together half a cup of coconut milk, 2 tablespoons of raw cane sugar, and ⅛ teaspoon of cinnamon. After the first bake, carefully remove the pudding and spoon your custard mixture evenly over the top.

Step 8: Final Bake to Finish

Return the pudding to the oven and bake it for another 45 minutes to an hour. During this time, the custard top soaks in and sets, creating that delightful soft crust that contrasts with the dense pudding beneath.

Step 9: Cool and Serve

Once baked, allow the pudding to cool completely in the pan before removing the sides. This step is crucial for clean slicing. When ready, cut generous slices and prepare for a moment of pure dessert joy.

How to Serve Jamaican Sweet Potato Pudding (Gluten Free + Vegan) Recipe

A round cake with a glossy caramel brown top layer and a thick, dense light brown middle layer, sliced into four pieces and one piece slightly pulled out to the right side. The cake has a firm, slightly shiny crust around the edges. It sits on a round dark gray serving plate placed on a white marbled textured surface. In the background, there is a small white bowl blurred out. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Why not dress up your pudding with a sprinkle of toasted coconut flakes or a drizzle of coconut cream for extra creaminess? Freshly grated nutmeg on top adds a fragrant flair and makes your dessert look like it belongs in a special celebration.

Side Dishes

This pudding holds its own wonderfully but pairs just beautifully with a side of fresh tropical fruit like mango or pineapple. For a cozy twist, serve it alongside a cup of spiced tea or vegan coffee to create a lovely afternoon treat.

Creative Ways to Present

Try serving this pudding in individual ramekins for a charming personal dessert, or layer it with coconut whipped cream and toasted pecans for a divine parfait twist. Its rich hues and custard top make it look as special as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover pudding keeps beautifully in an airtight container in the fridge for up to five days. Its flavors deepen over time, making each subsequent bite even more delightful. Just remember to cover it well to keep the custard topping moist.

Freezing

If you want to enjoy this treat later, you can freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container. Frozen pudding lasts up to two months and thaws well in the fridge overnight.

Reheating

Reheat gently in a microwave or in a low oven to preserve the custard’s creaminess without drying out the pudding. 30-second bursts in the microwave with a small splash of coconut milk can bring it back to life perfectly.

FAQs

Can I substitute the yellow yam with another root vegetable?

While yellow yam has a unique texture and flavor crucial to this pudding’s authenticity, you can try substituting it with more sweet potato or a similar starchy root like pumpkin or butternut squash, but the taste and texture may vary slightly.

Is this pudding truly gluten free?

Absolutely! This Jamaican Sweet Potato Pudding (Gluten Free + Vegan) Recipe uses brown rice flour and cornmeal instead of wheat flour, making it safe for those avoiding gluten. Always check your cornmeal and flour packaging for gluten-free certification for peace of mind.

What can I use if I don’t have homemade browning sauce?

If homemade browning sauce isn’t available, store-bought versions work fine—just reduce the quantity to a teaspoon to avoid overpowering flavors. Alternatively, a small splash of molasses can also contribute a similar depth and color.

How does the custard top develop during baking?

Once you pour the coconut milk, sugar, and cinnamon mixture over the partially baked pudding, it soaks into the surface and bakes into a delicate, soft custard layer that contrasts beautifully with the dense pudding base underneath.

Can this pudding be made ahead for parties?

Definitely! This pudding tastes amazing even the next day and reheats wonderfully. Making it a day ahead allows the flavors to meld and makes party prep stress-free and enjoyable.

Final Thoughts

I genuinely hope you give this Jamaican Sweet Potato Pudding (Gluten Free + Vegan) Recipe a try soon because it’s one of those dishes that wraps you in comfort and fills your kitchen with a magical aroma. Whether you’re gluten-free, vegan, or simply a lover of incredible desserts, this pudding is a treat you deserve to savor and share with loved ones.