Sweet Potato Pudding

To store leftover sweet potato pudding, allow it to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 4-5 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months.

Yes, you can substitute coconut milk powder with an equal amount of canned coconut milk or homemade coconut milk. If you're looking for a dairy-free option, almond milk or oat milk can also work, but keep in mind that the flavor and texture may vary slightly.

Sweet potato pudding pairs wonderfully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. For a more tropical twist, serve it with fresh fruit like mango or pineapple. A sprinkle of toasted coconut on top can also enhance the flavors.

Yes, sweet potato pudding can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend or almond flour. Just ensure that all other ingredients, including the coconut milk powder and sugar, are also gluten-free.

To check if your sweet potato pudding is done baking, insert a toothpick or knife into the center. If it comes out clean or with just a few moist crumbs, the pudding is ready. It should also be set and slightly firm to the touch, with a golden-brown top.