Silky, creamy sweet potato pudding enriched with coconut milk and fragrant with vanilla — pure comfort.
This is dessert and side dish in one: steamed sweet potato that's been pounded smooth, enriched with coconut milk and a touch of palm sugar, and perfumed with vanilla and nutmeg. It's sweet without being cloying, creamy without being heavy — the kind of food that makes people close their eyes in satisfaction.
Serves 6
Steam cubed sweet potato for 20 minutes until very tender.
Transfer to a bowl and pound or mash until completely smooth. No lumps.
Fold in coconut milk, palm sugar, vanilla, and nutmeg. Stir until smooth.
Grease a baking dish with coconut oil. Pour pudding mixture and bake at 180°C for 25 minutes until set but still creamy.
The pudding should be smooth — use a food processor if you have one.
Don't overbake or it becomes dry — it should jiggle slightly.
Serve warm or at room temperature.
Add mashed banana to the mixture
Top with cinnamon sugar before baking
Make individual portions in small ramekins
Refrigerate for 3 days. Serve chilled or reheated.
This pudding is a contemporary refinement of traditional sweet potato preparations in Solomon Islands food culture.
Yes, use about 600g and skip the steaming step.
Yes — the coconut milk is essential for the pudding's signature texture.
Per serving · 6 servings total
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