Belize-Style Sweet Potato Pudding
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.333333 cups
Coconut Milk (regular)2.25 cups
Sugar1 tbsp
Canola Oil1 tbsp
Pure Vanilla Extract1 tsp
Ground Ginger1 tsp
Ground Cinnamon1 pinch
SaltDirections:
1
Preheat oven to 350F (175C)
2
Lightly oil an 8-inch-square baking dish, place on a baking sheet with a rim, and set aside
3
In a large bowl, combine both coconut milks and sugar; stir until the sugar dissolves
4
Add the remaining ingredients and stir well to combine
5
Pour into the prepared baking dish and carefully transfer on the baking sheet to the center of the oven
6
Bake 1 hour
7
Reduce temperature to 250F (120C) and bake 1 more hour, or until a golden crust forms and a knife inserted halfway from the center comes out almost clean
8
Let cool about 30 minutes before serving
9
Serve warm or at room temperature (the pudding will firm as it cools)
10
Or cover and refrigerate completely cooled pudding up to 3 days and serve chilled
11
Preheat oven to 350F (175C)
12
Lightly oil an 8-inch-square baking dish, place on a baking sheet with a rim, and set aside
13
In a large bowl, combine both coconut milks and sugar; stir until the sugar dissolves
14
Add the remaining ingredients and stir well to combine
15
Pour into the prepared baking dish and carefully transfer on the baking sheet to the center of the oven
16
Bake 1 hour
17
Reduce temperature to 250F (120C) and bake 1 more hour, or until a golden crust forms and a knife inserted halfway from the center comes out almost clean
18
Let cool about 30 minutes before serving
19
Serve warm or at room temperature (the pudding will firm as it cools)
20
Or cover and refrigerate completely cooled pudding up to 3 days and serve chilled