Jamaican Sweet Potato Pudding (Coconut Pone)

Jamaica's beloved Coconut Pone is a deeply fragrant, dense baked pudding made from grated sweet potato, coconut milk, and a warming blend of cinnamon, nutmeg, and vanilla — a naturally vegan Caribbean dessert with a caramelised top and a moist, yielding centre.

95 min total Base: 8 servings 285 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings8 servings

1Base: 8 servings64

orange sweet potato (peeled and grated)

700 g

full-fat coconut milk

400 ml

dark brown sugar

150 g

all-purpose flour

100 g

coconut oil (melted)

60 ml

ground cinnamon

5 g

ground nutmeg

3 g

ground ginger

3 g

pure vanilla extract

5 ml

raisins

60 g

salt

2 g

Instructions

Preheat oven to 180°C (350°F). Grease a 20×20 cm baking dish with a little coconut oil.

Peel and grate sweet potatoes on the coarse side of a box grater. Gather the grated potato in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.

In a large bowl, combine squeezed sweet potato, coconut milk, melted coconut oil, brown sugar, and vanilla extract; stir until evenly mixed.

Sift in flour, cinnamon, nutmeg, ginger, and salt; stir until fully combined with no dry pockets. Fold in raisins.

Pour the batter into the prepared dish and smooth the surface flat with a spatula.

Bake for 70–75 minutes until the top is a deep mahogany-brown, the edges have pulled away from the sides of the dish, and a skewer inserted in the centre comes out clean.

Cool in the pan for at least 20 minutes before slicing into squares; serve warm or at room temperature.

💡 Chef's Tip

Squeezing every drop of moisture from the grated sweet potato before mixing is the single most important step — excess liquid prevents the pudding from setting and results in a wet, under-baked centre that won't hold its shape when sliced.

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