| Carbohydrates | 55.1 g |
| Energy | 362.8 kcal |
| Fats | 12.4 g |
| Fiber | 4.7 g |
| Protein | 4.6 g |
| Saturated Fats | 2 g |
| Sodium | 218.5 mg |
| Sugars | 27.6 g |
-
Total
106 -
difficulty
Intermediate
Coconut Potato Pudding
Utensils
-
Bowl
-
Knife
-
Spoon
-
Oven
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Round cake pan
Ingredients
Portions: 16
- 4.5 Pounds Sweet Potatoes peeled, grated
- 1/2 Cup All-Purpose Flour
- 2 1/2 Cups Brown Sugar
- 1 Cup Raisins, Seedless
- 2 Teaspoons Ginger grated
- 2 Teaspoons Cinnamon Powder
- 1 Teaspoon Nutmeg Powder
- 1 Tablespoon Vanilla Essence
- 1/4 Cup Unsalted Butter melted
- 1/2 Cup White Rum
- 1 Teaspoon Salt
- 1 Cup CARNATION® Full Cream Evaporated Milk
- 3 Cups MAGGI® Liquid Coconut Milk
- 2 Ounces Oil Spray to grease the baking tin
Instructions
- 1.In a mixing bowl, combine grated sweet potatoes, flour, brown sugar, raisins and ginger.
- 2.In a separate bowl, combine cinnamon powder, nutmeg, vanilla essence, melted butter, white rum, salt, NESTLE CARANATION Full Cream Milk and MAGGI Liquid Coconut Milk. Add liquid mixture to sweet potato mixture. Mix well.
- 3.Pour batter in a greased 10-inch cake tin.
- 4.Bake in a preheated oven at 350 degrees F for 1 ½ hour. When baked, pudding should be firm to the touch. Allow to cool. Cut into 16 slices.
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