This Vegan Jamaican Sweet Potato Pudding is one of the most popular recipes on our Chef and Steward blog because it uses simple plant based ingredients and transforms them into a decadent dessert that all can enjoy. It is a Caribbean dessert favourite.
If you are using yam instead of taro or coco, do not wash yam, just peel it. You can wash after peeling.
Since I made this for my column on Comfort Foods, I did it the old fashioned way- the way I saw my mother and grannies do it while I was growing up. I could have gotten it done quicker with my superbly efficient, best in class Magimix Ultra XL Food Processor food processor, but since I was not only cooking comfort foods but also cooking for comfort, I wanted to have an authentic experience. So how did they do it? Well as you can imagine, they did these puddings in huge batches and no one would be able to stand up grating for such long periods, so they would sit with a huge kitchen towel in their laps and grate potatoes, yams and taro (coco) in huge aluminium pans we called "Pudding Pans"- yes we are very literal that way. I did however use my much more updated, sharper and ergonomic Microplane Box Grater.
Grate nutmeg on a Spice Grater or Nutmeg Grater. We used our Microplane Spice Grater.
Add coconut milk used a rich, creamy coconut milk that we made from scratch. We have a tutorial here. The canned stuff will NOT do.
After adding add the 3 ½ cups of coconut milk, add vanilla extract. Add 1 more tsp more if yours is not real extract, and just "vanilla essence." You may also add a pinch of salt here.