Search
Sweet Potato-Coconut Pudding with Toasted Coconut
By Deborah Madison, from the Deborah Madison collection
Introduction
True, sweet potatoes aren’t fruits, but they make a great pudding. Dark muscovado sugar has a molassesy note that’s just right with the sweet potato and the coconut milk.
For sweet potatoes, use the orange-fleshed varieties, like jewel and garnet. Yes, they’re called yams, but they really are sweet potatoes.
Serve at room temperature with whipped cream and golden coconut strips, or warm with cold cream.
Ingredients
Pudding
| 2 | cups cooked sweet potato, from 1½ lbs. sweet potatoes | |
| 1 | can (14 ounces) coconut milk (1¾ cups) | |
| 2 | tsp. vanilla | |
| 3 | eggs | |
| ⅞ | cup dark muscovado sugar or organic dark sugar | |
| ¼ | tsp. salt |
Topping
| 1 | cup cream, softly whipped and flavored with rum, to taste | |
| ½ | cup wide strips dried coconut |
Steps
- If you haven’t sweet potatoes already cooked, chop them into large pieces and steam until tender, about 30 minutes. Peel, then coarsely mash.
- Preheat the oven to 350 degrees. Put a kettle of water on to boil for the bath.
- Purée the cooked sweet-potato flesh in a blender or food processor with the remaining pudding ingredients until smooth.
- Pour the pudding mixture into a 2-quart baking dish. Set it in a larger dish and add the boiling water to come halfway up the sides. Bake until the pudding is firm, 45 to 50 minutes.
- Before the oven cools, toast the coconut shavings on a sheet pan until crisp and golden, just a few minutes.
- Once the pudding has cooled, whip the cream and flavor it with the rum. Mound the cream over the pudding, cover with the toasted coconut, and serve.
Notes
Culinate editor’s note: If your sweet potatoes are very sweet (taste them first), cut back on the brown sugar called for, to 3/4 cup or even 2/3 cup.
Related article: The fits and starts of spring
This content is from the Deborah Madison collection.
Deborah Madison | |
| | |
- Steel-Cut Oats, Basic Method
- Steel-Cut Oats, Quick Method
- Couscous with Dates, Cinnamon, and Toasted Almonds
- Quinoa with Dried Apricots and Pistachios
- Very Basic Skillet Asparagus with Herbs
- Roasted Asparagus
- Summer Rhubarb and Blackberry Compote
- Cherry-Apricot Crisp
- Peach and Berry Cobbler with Corn Flour
- Zephyr Zucchini with Opal Basil, Pine Nuts, and Parmigiano-Reggiano
- A Fried-Egg Sandwich
- Figs in Pedro Ximinez
- Dried-Fruit Compote
- Chocolate Bark with Cardamom and Sea Salt, Apricots and Pistachios
- Sweet Potato-Coconut Pudding with Toasted Coconut
- Cucumber and Red Quinoa Soup
- Tangelo-Tangerine Pudding
- Springlike Winter Vegetables with Parsley and Thyme
- Spaghettini with Handfuls of Herbs
- Not Quite So Sticky Pudding
- Winter Squash Cake with Dates
- Cardoon Risotto
- Yeasted Oat Pancakes
- Celery Salad with the First Spring Herbs
- Chard Stems with Sesame-Yogurt Sauce and Black Sesame Seeds
- Black Quinoa Salad with Avocado, Red Onion, and Tomato
- Squash, Corn, and Shell Bean Ragout with Sautéed Frying Peppers
- Fried Winter Squash with Gorgonzola Butter
- Steamed Persimmon Pudding with Silky Persimmon Purée
- Toasted Breadcrumbs with Sage
- Artichoke, Celery Root, and Potato Gratin
- Asparagus with Salsa Verde, Pickled Onion, and Quartered Egg
- Green Lentil Soup with Plenty of Leaves, Herbs, and Spices
- Sorrel Sauce with Yogurt or Sour Cream
- Lindsey’s Austere Berry Tart
- Tart Dough
- Ricotta and Goat Cheese Tart in a Nut Crust
- Small Dried Fruits Simmered in Pedro Ximinez
- A Festive Pomegranate Gelée
- Barley Soup with Caramelized Onions and Pecorino Cheese
- Barley ‘Risotto’ with Sautéed Mushrooms and Truffle Salt
- Spaghetti with Green Chile and Cheese
Advertisement
| | Cooking phasesChange in our kitchensReflections on cooking — and a career that’s based largely at the stove. |
The Culinate 8Breads of IndiaFlatbreads from around the continent | Local FlavorsUsing the whole vegetableLeaf love |
The Produce DiariesLeeksBeyond a supporting role | First PersonLa Cosa NostraThe great Sicilian-Neapolitan kitchen rivalry |
Editor’s Choice
Contact Culinate
| Feedback
|
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or 
Twitter
Copyright © 2006–2012 Culinate, Inc. All rights reserved. r8dc102b74fdf
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or Twitter Copyright © 2006–2012 Culinate, Inc. All rights reserved. r8dc102b74fdf
There are 9 comments on this item
Add a comment
Unrated
22% recommend this recipe
1. by debra daniels-zeller on Nov 19, 2009 at 9:11 AM PST
This recipe sounds so delicious. Would a vanilla bean make a difference in the flavor?
2. by Deborah Madison on Nov 20, 2009 at 9:31 AM PST
A vanilla bean would be divine! Use if if you’ve got one.
3. by Coconut Recipes on Nov 20, 2009 at 6:10 PM PST
Looks delicious!
4. by Deborah Madison on Nov 20, 2009 at 7:35 PM PST
It is, and it’s hard not to have super big portions!
5. by Lea Sevigny on Nov 26, 2009 at 7:24 AM PST
Perfect and EASY--I wouldn’t change a thing!!!
6. by anonymous on Feb 16, 2010 at 10:59 AM PST
This will finish my Mardi Gras/Lunar New Year dinner- was looking for something seasonal and healthy. The recipe looks perfect as written, but I’m using a little maple syrup in place of brown sugar and I was low on sweet potato, so I’m mixing some farmer’s market squash with it. I also added cinnamon because I’m a hopeless addict. Smells great so far!
7. by Deborah Madison on Feb 16, 2010 at 11:29 AM PST
Sounds great, but it might take a little longer to bake, and/or be a little more moist. The cinnamon sounds like a good touch!
8. by Diana Ellis on Nov 14, 2010 at 5:30 PM PST
I’ve been trying out a dairy-free and grain-free diet recently, and it’s very hard to come up with a good dessert recipe! Thanks, Deborah, for giving me something to bring to my sister, Deborah’s, thanksgiving dinner!
9. by Deborah Madison on Nov 15, 2010 at 10:53 AM PST
Diana- You’re so welcome! By the way, you can bake this in individual ramekins, which take far less time. And do bake until firm —I think the time
given for a single pudding is too short (why, I don’t know!). Also, you can make this with the new coconut milk that’s out (maybe not that new)—the stuff in the carton, not the can, if you’re looking for dairy free as well.
Add a comment