Cuban Sweet Potato Pudding

(Boniatillo Con Coco)

This Boniatillo Con Coco is like enjoying the rich, creamy filling of a sweet potato pie without the crust and with a tropical coconut twist. Que rico!

– 2 lbs boniatos (white-fleshed sweet potatoes) – 13.5 oz full-fat coconut milk – 1 cup granulated sugar – 2 cinnamon sticks – Pinch of salt – 1 cup grated coconut in syrup

INGREDIENTS

Step-by-step instructions!

Follow our easy instructions for success!

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Wash and peel the white sweet potatoes. Cut into 1-inch cubes.

Prep sweet potatoes.

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Boil potatoes with water for 30 minutes until the potatoes are tender then mash.

Boil sweet potatoes.

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In a large skillet, add mashed potatoes, coconut milk, sugar, and cinnamon sticks. Cook, stirring, over medium heat until the sugar dissolves.

Start cooking pudding.

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Cook for 8-10 minutes at medium heat, constantly stirring so it doesn’t stick to the bottom until itreaches a thick porridge-like consistency without any lumps.

Cook pudding until thick.

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Transfer the pudding to a large shallow bowl and sprinkle with ground cinnamon. Place it in the fridge for at least 2 hours to set before serving.

Allow pudding to set.

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