Boniatillo Con Coco (Cuban Sweet Potato & Coconut Dessert)

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! Made with 5 simple ingredients, this delicious Cuban sweet potato pudding is perfect for satisfying your sweet tooth. Ready in just 10 minutes after boiling the peeled sweet potatoes.

📝 Ingredients

• 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 ((strained from the can without the syrup))
• Ground cinnamon for garnish (optional)

👨‍🍳 Instructions

1. 1Wash and peel the white sweet potatoes. Cut into 1-inch cubes. Set aside.
2. 2In a large pot, add the cubed sweet potatoes and enough water to water to cover the potatoes.
3. 3Bring to a boil over high heat then reduce heat to medium-low. Cover. Simmer for 30 minutes until the potatoes are tender. Drain the potatoes and transfer them to a bowl.
4. 4Using a potato masher, mash the potatoes until you get a mashed potatoes consistency. Set aside.
5. 5In a large, deep skillet, add coconut milk, sugar, and cinnamon sticks. Cook, stirring, over medium heat until the sugar dissolves.
6. 6Stir in the mashed white sweet potatoes and salt.
7. 7Cook for 8-10 minutes at medium heat, constantly stirring so it doesn’t stick to the bottom of the pot, until the mixture reaches a thick porridge-like consistency without any lumps.
8. 8Stir in the grated coconut and cook for an additional 2-3 more minutes until the mixture sticks to the back of your spoon.
9. 9Transfer 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. Enjoy!