Sweet Potato, Pumpkin & Coconut Pudding Recipe

Name: Sweet Potato, Pumpkin & Coconut Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mashed sweet potatoes; 1 can (15 oz.) pumpkin; 1/2 cup flour; 1/4 cup sugar; 2 tsp. ground cinnamon; 3/4 tsp. ground cloves; 4 eggs; 1 cup canned unsweetened coconut milk; 3 cups JET-PUFFED Miniature Marshmallows; 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Servings: persons

2 cups mashed sweet potatoes
1 can (15 oz.) pumpkin
1/2 cup flour
1/4 cup sugar
2 tsp. ground cinnamon
3/4 tsp. ground cloves
4 eggs
1 cup canned unsweetened coconut milk
3 cups JET-PUFFED Miniature Marshmallows
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

1
Heat oven to 350 degrees F.
2
Mix all ingredients except marshmallows and coconut until blended; spoon into 2-qt.
3
casserole sprayed with cooking spray.
4
Bake 45 min.
5
or until heated through.
6
Heat broiler.
7
Top casserole with marshmallows.
8
Broil, 6 inches from heat, 1 to 2 min.
9
or until golden brown.
10
Sprinkle with coconut.
11
Serve warm.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups mashed sweet potatoes, 1 can (15 oz.) pumpkin, 1/2 cup flour, 1/4 cup sugar, and more.

Yes, Sweet Potato, Pumpkin & Coconut Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato, Pumpkin & Coconut Pudding

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