• 2 lb. Sweet Potatoes - peeled & grated
• 2 cups Brown Sugar
• 3 cups Coconut Milk
• 2 tsp. Almond or Vanilla Extract
• 1 1/2 tsp. Cinnamon
• 1/2 tsp. Grated Nutmeg
• 1 lb. All-purpose Flour
• 1/2 cup Jamaican Rum
• 1 cup Raisins
• 1 tsp. Salt
1. Soak raisins in rum for 3 hours.
2. Peel and grate potatoes into a large mixing
3. Instead of grating the sweet potatoes, you can
use a food processor with the fine shredding
blade attached. The initial appearance of the
potatoes will be different than if using the
grating method, however, the texture of the
finished pudding will be identical.
4. Crack open a dry coconut, and remove the meat
from the shell with a knife. Grate the coconut
meat into a bowl. Add water to the grated
coconut, and squeeze coconut to extract milk into
the water. Strain out solids. If necessary, add
enough water to make 3 cups of coconut milk.
5. An easier way to make the coconut milk is to
use a blender. After removing the coconut meat
from the shell, cut the meat into small pieces,
and place half the meat in blender jar with
enough water to cover it. Grate until coconut is
very finely chopped, if necessary add more water
to allow the mixture to circulate in the blender
jar. Strain coconut mixture into a bowl to remove
the solids, and repeat process with remainder of
the coconut. Squeeze the grated coconut to
extract as much milk as possible.
6. Mix coconut milk, brown sugar and almond
extract together. Add to the grated potatoes and
mix until blended. Mix flour, cinnamon and nutmeg
together. Stir in flour mixture to potatoes, then
add rum/raisin mixture.
7. Pour mixture into 9inch or 10inch round pan.
Bake at 350 degrees for 2 hours, or until pudding