Bajan Sweet Potato Coconut Drops

About this meal

A vegan, gluten-free adaptation of a traditional Barbadian pastry, these sweet potato coconut drops deliver warm Caribbean flavor and are rich in plant-based protein. Made without dairy, eggs, gluten, or nuts, they are sweetened naturally and fortified with pea protein to support muscle gain while keeping glycemic load suitable for diabetes and kidney health.

Ingredients

• Sweet potato (boiled and mashed) — 1 1/2 cups
• Gluten-free oat flour — 1 cup
• Unsweetened shredded coconut — 1/3 cup
• Pea protein powder (unflavored) — 1/4 cup
• Ground flaxseed — 2 tbsp
• Chia seeds — 1 tbsp
• Raisins — 1/4 cup
• Ground cinnamon — 1 tsp
• Ground nutmeg — 1/2 tsp
• Vanilla extract — 1 tsp
• Baking powder (gluten-free, aluminum-free) — 1 1/2 tsp
• Salt (optional, omit or use very little for kidney health) — 1/8 tsp
• Pure maple syrup — 2 tbsp
• Coconut oil (melted) — 2 tbsp
• Unsweetened oat milk — 1/2 cup

Steps

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine flaxseed and chia seeds with 4 tbsp warm water; let sit for 5 minutes to form a gel (acts as egg replacer).
3. In a large bowl, combine mashed sweet potato, melted coconut oil, maple syrup, vanilla extract, and oat milk.
4. Add the flax-chia gel to the wet ingredients and mix well.
5. In a separate bowl, whisk together oat flour, shredded coconut, pea protein powder, baking powder, cinnamon, nutmeg, and salt (if using).
6. Stir the dry mixture into the wet ingredients until a soft dough forms; fold in raisins.
7. Scoop spoonfuls of dough onto the baking sheet (about 2 tbsp per drop).
8. Bake for 18-22 minutes, until golden and set. Let cool before serving.