Sticky Plantain Pudding
Indulge in the tropical sweetness of Sticky Plantain Pudding — a Caribbean twist on the classic sticky toffee pudding. Made with overripe plantains, warm island spices, and creamy coconut milk, then drenched in a buttery rum caramel sauce, this dessert is soft, sticky, and bursting with flavor. Perfect for a cozy night in, a special gathering, or whenever you want a taste of the islands.This recipe is simple to make, full of bold Caribbean flavors, and guaranteed to impress anyone who loves sweet, sticky desserts.
Ingredients
For the Pudding:
- 3 very ripe plantains (black skin = sweetest)
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
- Pinch of salt
- ½ cup dark brown sugar or Jamaican wet sugar
- ½ cup melted butter (or coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup coconut milk (or evaporated milk)
- 2 tbsp dark rum (optional but highly recommended for flavor)
For the Sticky Sauce:
- 1 cup dark brown sugar
- ½ cup butter
- ½ cup heavy cream or coconut cream
- 1-2 tbsp dark rum (optional)
- Pinch of salt
For Serving:
- Toasted coconut flakes
- Rum whipped cream or coconut whipped cream
Instructions
Prepare Your Plantains
- Choose very ripe plantains — the ones with blackened skins and a soft interior. These are the sweetest and give the pudding that perfect sticky texture. Peel and mash them until smooth, leaving a few small chunks for texture.
Mix the Dry Ingredients
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and a pinch of salt. This blend of spices gives your pudding that warm, comforting Caribbean flavor.
Combine the Wet Ingredients
- In a separate bowl, whisk together brown sugar, melted butter, eggs, vanilla, and coconut milk until smooth and creamy. Add the mashed plantains and mix well.
Combine Wet and Dry
- Slowly fold the dry ingredients into the wet mixture. Stir gently until everything is well incorporated. The batter should be thick, rich, and aromatic. If you’re using rum, stir it in now.
Bake the Pudding
- Pour the batter into a greased baking dish or individual ramekins. Bake at 350°F (175°C) for 30–40 minutes, or until the center is set and the top is golden brown. When you insert a toothpick, it should come out mostly clean.
Make the Sticky Sauce
- While the pudding bakes, prepare the sauce. In a saucepan, melt butter and brown sugar together over medium heat. Stir constantly until the sugar dissolves and the mixture turns smooth and glossy. Add cream (or coconut cream) and a pinch of salt, then simmer for 3–4 minutes until thickened. For a boozy twist, stir in dark rum.
Assemble and Serve
- Once the pudding is baked, poke a few holes in the top with a fork. Pour the warm sauce over it so it soaks in beautifully. Let it rest for 5 minutes, then serve warm with whipped cream or ice cream, and a sprinkle of toasted coconut.
Notes
✨ Final Thoughts
This Sticky Plantain Pudding is the kind of dessert that makes everyone ask for seconds. It’s soft, sweet, and sticky, with that irresistible Caribbean flair that feels like home. Whether you serve it for Sunday dinner, holidays, or just because — it’s guaranteed to impress.
From the golden plantains to the warm rum sauce, this dessert embodies the heart of Caribbean comfort food: simple ingredients, bold flavors, and pure love in every bite.
1. Prepare Your Plantains
Choose very ripe plantains — the ones with blackened skins and a soft interior. These are the sweetest and give the pudding that perfect sticky texture. Peel and mash them until smooth, leaving a few small chunks for texture.
2. Mix the Dry Ingredients
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and a pinch of salt. This blend of spices gives your pudding that warm, comforting Caribbean flavor.
3. Combine the Wet Ingredients
In a separate bowl, whisk together brown sugar, melted butter, eggs, vanilla, and coconut milk until smooth and creamy. Add the mashed plantains and mix well.
4. Combine Wet and Dry
Slowly fold the dry ingredients into the wet mixture. Stir gently until everything is well incorporated. The batter should be thick, rich, and aromatic. If you’re using rum, stir it in now.
5. Bake the Pudding
Pour the batter into a greased baking dish or individual ramekins. Bake at 350°F (175°C) for 30–40 minutes, or until the center is set and the top is golden brown. When you insert a toothpick, it should come out mostly clean.
6. Make the Sticky Sauce
While the pudding bakes, prepare the sauce.
In a saucepan, melt butter and brown sugar together over medium heat. Stir constantly until the sugar dissolves and the mixture turns smooth and glossy. Add cream (or coconut cream) and a pinch of salt, then simmer for 3–4 minutes until thickened. For a boozy twist, stir in dark rum. 7. Assemble and Serve Once the pudding is baked, poke a few holes in the top with a fork. Pour the warm sauce over it so it soaks in beautifully. Let it rest for 5 minutes, then serve warm with whipped cream or ice cream, and a sprinkle of toasted coconut. Try this recipe, tag us @JerkTavern, and share how you put your own spin on it!
Nothing beats a sweet island treat that connects generations, traditions, and flavor — one sticky spoonful at a time. 🌺
In a saucepan, melt butter and brown sugar together over medium heat. Stir constantly until the sugar dissolves and the mixture turns smooth and glossy. Add cream (or coconut cream) and a pinch of salt, then simmer for 3–4 minutes until thickened. For a boozy twist, stir in dark rum. 7. Assemble and Serve Once the pudding is baked, poke a few holes in the top with a fork. Pour the warm sauce over it so it soaks in beautifully. Let it rest for 5 minutes, then serve warm with whipped cream or ice cream, and a sprinkle of toasted coconut. Try this recipe, tag us @JerkTavern, and share how you put your own spin on it!
Nothing beats a sweet island treat that connects generations, traditions, and flavor — one sticky spoonful at a time. 🌺
Nutrition
Serving: 6gCalories: 812kcalCarbohydrates: 100gProtein: 7gFat: 44gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 158mgSodium: 453mgPotassium: 625mgFiber: 2gSugar: 70gVitamin A: 2329IUVitamin C: 17mgCalcium: 129mgIron: 3mg
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