Sweet Potato Pudding Recipe - Easy Coconut Brown Sugar

Get ready to whip up a truly special treat that’s both comforting and exotic: our Coconut Brown Sugar Sweet Potato Pudding! This isn't just any sweet potato pudding recipe; it's a creamy, dreamy dessert inspired by the rich culinary traditions of the Pacific Islands, particularly the Federated States of Micronesia. Imagine a cozy, spiced pudding with the luscious sweetness of brown sugar and the tropical hint of coconut milk, all baked to perfection.
You’re going to absolutely love how easy this recipe is to make. It comes together quickly, bakes beautifully, and is naturally gluten-free (if you choose to omit flour, which we do here!). Whether you’re looking for a standout dessert for a holiday gathering or a unique brunch item, this pudding fits the bill. It’s also a fantastic way to enjoy a healthier sweet potato dessert.
Across the Pacific Islands, root crops like taro, yams, and sweet potatoes are staple ingredients, often paired with the rich sweetness of coconut. While this particular recipe is our take on a Micronesia-inspired flavor profile, it uses readily available sweet potatoes, making it simple for you to bring a taste of the islands right into your kitchen. It’s a delicious nod to those traditions, focusing on the harmonious blend of earthy sweet potato and creamy coconut.
This sweet potato pudding recipe delivers a custardy middle with perfectly set edges, boasting a taste profile rich with caramel-like brown sugar, fragrant coconut, and warm spices.
Pan size: 8x8-inch baking dish (or similar volume)
Choosing the right ingredients makes all the difference for this delicious sweet potato pudding recipe:
Sweet Potatoes: Orange-fleshed varieties (like Jewel or Garnet) are easiest to find and provide a beautiful color and balanced sweetness. If you're feeling adventurous, purple or Okinawan sweet potatoes can be used, but they will change the color and might require a slight adjustment to the brown sugar due to their varying sweetness levels.
Brown Sugar: We prefer light brown sugar for its molasses notes, but dark brown sugar will give a deeper, more intense caramel flavor.
Coconut Milk: Always go for full-fat canned coconut milk here! It's essential for achieving that rich, creamy, custardy texture. Lite coconut milk won't give you the same luxurious mouthfeel.
Eggs: These are your pudding's best friends, providing crucial structure and helping it set beautifully.
Spices + Salt: A touch of cinnamon and nutmeg adds warmth and depth. Don't skip the pinch of kosher salt – it doesn't make it salty, but rather enhances and "opens up" all the other flavors, making them taste "bigger" and more vibrant.
8x8-inch baking dish (or similar oven-safe dish with a comparable volume)
Aluminum foil
Sheet pan (for roasting sweet potatoes)
Blender or hand mixer (optional, for ultra-smooth pudding, otherwise a good potato masher and whisk will do)
Large mixing bowls
Whisk

Ingredients

• 2 1/2 to 3 pounds sweet potatoes (yields approximately 3 cups mashed)
• 1 can (13.5 oz) full-fat coconut milk
• 3/4 cup packed brown sugar
• 3 large eggs
• 3 tablespoons melted butter or coconut oil
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• Optional Garnish (choose 1): Toasted coconut flakes OR chopped pecans

Directions

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Thoroughly wash your sweet potatoes. Using a fork, generously poke holes all over each sweet potato. Place them on a foil-lined sheet pan. Roast for 45-60 minutes, or until they are incredibly soft when squeezed. The skins should easily pull away.
2. Cool & Peel, Then Mash: Once roasted, remove the sweet potatoes from the oven and let them cool until they are comfortable enough to handle. Carefully peel off the skins – they should slip right off. Transfer the cooked sweet potato flesh to a large mixing bowl and mash until completely smooth. Aim for about 3 cups of mashed sweet potato.
3. Mix the Base: In a separate large mixing bowl, whisk together the full-fat coconut milk, packed brown sugar, large eggs, melted butter (or coconut oil), vanilla extract, cinnamon, nutmeg, and kosher salt until well combined and the sugar has largely dissolved.
4. Combine Everything: Add the mashed sweet potato to the wet ingredient mixture. Fold everything together until just combined. For an ultra-smooth, silky pudding, you can transfer the mixture to a blender and blend briefly, or use a hand mixer for a minute or two. If you prefer a slightly rustic texture, just ensure it's thoroughly mixed by hand.
5. Bake the Pudding: Lightly grease your 8x8-inch baking dish. Pour the sweet potato mixture into the prepared dish, spreading it evenly. Bake for 45-55 minutes, or until the edges are set and the center still has a gentle wobble when lightly shaken.
6. Cool to Set: This step is crucial! Remove the pudding from the oven and let it cool completely on a wire rack. As it cools, the pudding will continue to set, developing that perfect sliceable texture. Resist the urge to cut into it too soon!
7. Doneness Cues for Perfect PuddingKnowing when your sweet potato pudding recipe is perfectly baked is key to that custardy texture:
   1. Visual Check: The edges of the pudding should appear set and slightly puffed, pulling away just a tiny bit from the sides of the dish.
   2. Gentle Wobble: When you gently jiggle the baking dish, the center of the pudding should have a very slight, gentle wobble, like a firm gelatin. It shouldn't be liquidy.
   3. Toothpick Test: Insert a toothpick into the center of the pudding, about an inch from the edge. It should come out mostly clean, with perhaps a few moist crumbs clinging to it, but not wet batter.
   4. Optional Thermometer Cue: For ultimate confidence, the internal temperature of the pudding in the center should reach 175-180°F (79-82°C).