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Doedoe (sweet potato pudding with coconut milk): recipe illustration
Desserts

Doedoe (sweet potato pudding with coconut milk)

A traditional Surinamese dessert made from mashed sweet potato, coconut milk and cinnamon, bound with a little flour and baked until it becomes a dense, moist cake. It's eaten lukewarm or cold, often at celebrations.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

276 kcal per serving

Protein
4.3 g
Carbohydrates
35 g
of which sugars
20.1 g
Fat
12.4 g
of which saturated fat
9 g
Fiber
2.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C (gas mark 4) and butter a round tin about 22 cm wide.
  2. Peel the sweet potatoes, cut them into chunks and cook them in boiling water or steam them for 20 minutes, until they mash easily.
  3. Mash them finely in a large bowl with a fork or a potato masher.
  4. Stir in the sugar, melted butter, coconut milk, vanilla and cinnamon, then mix well.
  5. Add the eggs one at a time, then the flour and salt, whisking until the batter is smooth and soft.
  6. Pour into the tin, scatter over the raisins if using, and bake for 45 to 50 minutes, until the top is golden and a knife comes out clean.
  7. Leave to cool slightly before turning out and cutting into slices.

Variations and tips

Festive version. Add a pinch of nutmeg and serve with a spoonful of crème fraîche or chilled coconut milk.

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Original Ecomely recipe.