Dessert
Baked Yam Pudding with Coconut Milk
About this dish
In Jamaica, we believe time teaches patience and fire teaches flavour. This baked yam pudding is a slow dance between sweet yam and rich coconut milk, kissed by warm spices and a whisper of vanilla.
It's a traditional dessert that turns a humble tuber into something truly transcendent—comfort in every bite, like a warm island evening.
Ingredients
UK and US measurements are both included for every recipe.
yellow yam
vegetable1 kg
Imperial measurement: 2.2 lbs
full-fat coconut milk
dairy400 ml
Imperial measurement: 1 2/3 cups
coconut cream (for drizzling)
dairy60 ml
Imperial measurement: 1/4 cup
dark brown sugar
other150 g
Imperial measurement: 3/4 cup
ground cinnamon
spice2 tsp
ground nutmeg
spice1/2 tsp
ground allspice
spice1/4 tsp
vanilla extract
other2 tsp
salt
herb1/4 tsp
butter or coconut oil
fat1 tbsp
shredded coconut
other2 tbsp
Method
Preheat and prepare
PT5MPreheat your oven to 175°C (350°F). Grease a 20x20cm (8x8 inch) baking dish with butter or coconut oil.
Grate the yam
PT10MPeel the yellow yam and grate it using the fine side of a box grater. This might take a little effort but breathing through it builds character—and flavour.
Mix the wet ingredients
PT5MIn a large bowl, combine the grated yam with coconut milk, 100g (1/2 cup) brown sugar, cinnamon, nutmeg, allspice, vanilla extract, and salt. Stir until everything comessa together.
Pour into the dish
PT2MTransfer the mixture to the greased baking dish and spread it even. Sprinkle the remaining 50g (1/4 cup) brown sugar over the top—it’ll caramelize like morning sunrise on the Blue Mountains.
Bake the pudding
PT1HBake in the preheated oven for 60 minutes. The pudding should be firm to the touch, and the top will glisten darkly. Taste a bit of the edge—when it feels deep and grounded, it’s done.
Cool and serve
PT15MRemove the pudding from the oven and let it cool in the dish for 15 minutes. If you have coconut cream, drizzle it over the top; if you like a bit of crunch, sprinkle toasted shredded coconut as well. Serve warm or at room temperature, if patience is in your pocket.
Equipment
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Nutrition facts
Tips
- Yam releases starch as it stands, after grating, if you have time, let grate sit while the flavours meet an bring the measure of calm., Every oven holds a secret, start checking your pudding at 50 minutes—once a knife inserted near the middle comes out clean, respect the fire inside.
- If you prefer a deeper toast, run the whole dish under the grill (broiler) for 2 minutes once the crust is set open that door only as tall as a question before the pudding darkens.
- Leftover pudding become beautiful coddled fried patties: slice, pan-fry quick in butter until crisp, then tame the morning roar with honey as new tale.
Serving suggestions
- Serve this pudding warm with a drizzle of coconut cream and a scattering of shredded coconut for a touch of island sweetness. The world just seems a bit simpler when notes of caramel, coconut waft through the Sunday air.
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Recipe by
Andre Sinclair
Specialises in Jamaican cuisineAndre is a jerk pitmaster who doesn't believe in recipes. 'Feel the heat, man', he says.
Describe yourself in three words: Chill, philosophical, speaks in riddles.