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Coconut Potato Pudding

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  • 2 people already cooked this dish.
  • Total: 106min
    Preparation: 16min
    Cooking: 90min
  • Portions: 16
  • Difficulty: Intermediate

Ingredients

  • 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.

Utensils

  • Utensilio Spoon
  • Utensilio Bowl
  • Utensilio Bowl
  • Utensilio Spoon
  • Utensilio Round cake pan
  • Utensilio Oven
  • Utensilio Knife

Nutritional information 363kcal = 1,518kj /per portion

  • 2.98 Milligrams Cholesterol
  • 38.42 Milligrams Magnesium
  • 362.78 Calories Energy
  • 110.69 Milligrams Calcium
  • 4.63 Grams Protein
  • 1.34 Milligrams Iron
  • 531.31 Milligrams Potassium
  • 16.15 Micrograms Food Folate
  • 3.49 Milligrams Vitamin C
  • 917.68 International unit Vitamin A
  • 0.19 International unit Vitamin D
  • 0.41 Milligrams Vitamin E
  • 55.12 Grams Carbohydrates
  • 27.63 Grams Sugars
  • 4.68 Grams Fiber
  • 218.50 Milligrams Sodium
  • 12.42 Grams Fats
  • 2.05 Grams Saturated Fats
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