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Sweet Potato, Pumpkin & Coconut Pudding

Prep Time
Total Time

12 servings, 1/2 cup each

No doubt about this sweet potato pudding. Made with pumpkin, flaked coconut and marshmallows, it'll be a sweet surprise for your family.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Mix all ingredients except marshmallows and coconut until blended; spoon into 2-qt. casserole sprayed with cooking spray.
  • Bake 45 min. or until heated through.
  • Heat broiler. Top casserole with marshmallows. Broil, 6 inches from heat, 1 to 2 min. or until golden brown. Sprinkle with coconut. Serve warm.

Special Equipment Needed

Make Ahead

Pudding ingredients can be mixed in advance and spooned into casserole dish. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, 1 hour or until heated through. Top with marshmallows. Broil as directed; sprinkle with toasted coconut.

About this Dish

This Puerto Rican dessert is traditionally served during the holiday season.


You will need to cook about 1 lb. sweet potatoes to get the 2 cups mashed potatoes needed to make this recipe.


  • 12 servings, 1/2 cup each

Nutritional Information

Serving Size 12 servings, 1/2 cup each
Calories 200
Total fat 7g
Saturated fat 5g
Cholesterol 60mg
Sodium 60mg
Carbohydrate 32g
Dietary fiber 3g
Sugars 18g
Protein 4g
% Daily Value
Vitamin A 280 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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