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Dominica Sweet Potato and Coconut Pudding
A comforting and subtly sweet dessert pudding made from mashed sweet potatoes, creamy coconut milk, and warming spices, often enjoyed as a treat or during special occasions.
ð§ ææ
- 1 kg Sweet potatoes(peeled and cubed)
- 400 ml Coconut milk(full fat)
- 150 g Brown sugar(or to taste)
- 50 g Butter(melted)
- 1 tsp Vanilla extract
- 0.5 tsp Nutmeg(freshly grated)
- 0.5 tsp Cinnamon
- 0.25 tsp Salt
- 100 ml Water(optional, for thinning)
ðšâð³ äœãæ¹
- 1
Boil the peeled and cubed sweet potatoes in water until very tender. Drain thoroughly and mash until smooth.
- 2
In a large bowl, combine the mashed sweet potatoes with coconut milk, melted butter, brown sugar, vanilla extract, nutmeg, cinnamon, and salt. Mix well until all ingredients are incorporated and the mixture is smooth.
- 3
If the pudding mixture is too thick, add a little water (about 100ml) until it reaches a pourable but still thick consistency.
- 4
Pour the mixture into a greased ovenproof dish (approximately 8x8 inches or similar). Smooth the top with a spatula.
- 5
Bake in a preheated oven at 180°C (350°F) for 40-45 minutes, or until the pudding is set and a knife inserted into the center comes out clean. The top should be lightly golden.
- 6
Let the pudding cool slightly before serving. It can be served warm or at room temperature.
ð¡ ããã®ã³ã
- âEnsure sweet potatoes are thoroughly mashed to avoid lumps.
- âTaste the mixture before baking and adjust sugar and spices to your preference.
- âFor an extra layer of flavor, you can add a tablespoon of grated fresh coconut.
- âThis pudding can also be made in individual ramekins.
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- Add raisins or chopped nuts (like walnuts or pecans) to the batter before baking.
- Drizzle with condensed milk or a caramel sauce before serving.
- For a richer flavor, use a mix of coconut milk and evaporated milk.