Haitian Sweet Potato Coconut Pudding

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This beloved Haitian holiday dessert transforms humble sweet potatoes into a rich, custardy pudding perfumed with coconut, warm spices, and rum-soaked raisins. The batter bakes low and slow until the top turns deeply golden and the center sets into a sliceable, spoonable treat. It is traditionally served at Christmas, Easter, and family gatherings across Haiti.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 15 gFat
• 9 gSaturated Fat
• 56 gCarbs
• 4 gFiber
• 34 gSugar
• 6 gProtein
• 180 mgSodium
• 510 mgPotassium
• 150 mgCalcium
• 1.8 mgIron
• 5 mgVitamin C
• 960 mcgVitamin A

Ingredients

For the pudding base

• 2 lbs orange-fleshed sweet potatoes, peeled and coarsely grated
• 1 cup evaporated milk
• 1/2 cup sweetened condensed milk
• 3/4 cup full-fat coconut milk, well shaken
• 2 large eggs, lightly beaten
• 1/2 cup packed dark brown sugar
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract

For the spice mix and mix-ins

• 1 tsp ground cinnamon, plus more for dusting
• 1/2 tsp freshly grated nutmeg
• 1 tsp finely grated lime zest
• 1/2 tsp fine sea salt
• 1/2 cup golden raisins
• 2 tbsp dark rum (optional)

Directions

1. Preheat the oven to 350°F (175°C). Generously butter a 9×9-inch ceramic baking dish or an 8-cup gratin and set it on a rimmed baking sheet to catch any drips.
2. In a large mixing bowl, combine the grated sweet potatoes, evaporated milk, sweetened condensed milk, coconut milk, eggs, brown sugar, melted butter, and vanilla. Stir thoroughly with a wooden spoon until the sugar starts to dissolve and the mixture looks uniform.
3. Add the cinnamon, nutmeg, lime zest, salt, raisins, and rum (if using). Mix again until the spices are evenly distributed and the raisins are suspended throughout the batter.
4. Pour the batter into the prepared baking dish and smooth the top with a spatula so it bakes evenly. Tap the dish gently on the counter to release any trapped air bubbles.
5. Bake uncovered for 60 to 70 minutes, until the top is deeply golden brown and a knife inserted into the center comes out with only moist crumbs (not wet batter). The middle should still look just barely soft when you pull it out.
6. Transfer the dish to a wire rack and let the pudding cool for at least 30 minutes; this resting time lets the custard fully set and makes slicing much cleaner.
7. Cut into squares and serve warm or at room temperature, dusting each portion with a pinch of cinnamon just before serving.

Cook’s Notes

• Grate the sweet potatoes on the large holes of a box grater for the best texture — too fine and they turn to mush, too coarse and they stay crunchy in the finished pudding.
• If the top browns too quickly, tent the dish loosely with foil for the last 15 minutes of baking to prevent burning while the center finishes setting.
• For the most authentic Caribbean flavor, plump the raisins in the 2 tablespoons of rum for 20 minutes before folding them into the batter.
• The pudding tastes even better on day two once the cinnamon and nutmeg have fully melded — cover and refrigerate leftovers for up to 4 days, then re-warm gently before serving.
• Traditional versions swap canned coconut milk for 1 1/2 cups of freshly grated coconut simmered in 3/4 cup milk for 10 minutes, then strained and cooled before using.

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