| 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
106difficulty
Intermediate
Coconut Potato Pudding
Utensils
Bowl
Knife
Spoon
Oven
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.
What do you want to do with this recipe?
Related recipes
- 65'
- Easy
“Hallelujah inna di middle” Cornmeal Pudding
- 50'
- Easy
Coconut Toto
- 20'
- Easy
Green Banana Porridge
- 45'
- Easy
Coconut Rock Buns
- 93'
- Easy
Cost
Coconut Pineapple Carrot Cake
- 51'
- Easy
Double Corn Porridge
- 50'
- Easy
Coconut Pound Cake
- 26'
- Easy
Sweet Potato-Pumpkin Mash
- 71'
- Intermediate
Banana Upside Down Cake
- 88'
- Easy
Cost
Coconut Cake
Loading... Wait!