Brazilian recipe
Simple and delicious cassava pudding with coconut and sugar (Pudim de mandioca e com coco e açúcar)
A creamy, flavorful cassava pudding made with cooked cassava, grated coconut, and sugar—an effortless and traditional Brazilian dessert.
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Ingredients
3 large eggs
1 kg cooked cassava, cut into chunks
2 cups full-fat milk
100 g fresh or dried grated coconut
1 ½ cups refined sugar
2 tablespoons unsalted butter
1 kg cooked cassava, cut into chunks
2 cups full-fat milk
100 g fresh or dried grated coconut
1 ½ cups refined sugar
2 tablespoons unsalted butter
Where to find ingredients
Cassava (often found as fresh root or frozen in the produce section of local supermarkets or greengrocers); fresh or dried grated coconut, eggs, and dairy products are available in the refrigerated sections of general grocery stores.
Preparation method
- Mash the cooked cassava until you achieve a smooth, lump-free purée.
- In a large mixing bowl, combine the cassava purée with the eggs, milk, sugar, butter, and grated coconut.
- Stir the mixture thoroughly until all ingredients are well combined into a smooth, even batter.
- Grease a baking dish with butter and lightly dust it with sugar or wheat flour.
- Pour the prepared batter into the greased baking dish.
- Bake in a preheated oven at 180°C for approximately 25 minutes, or until the pudding is set and golden on top.
- Remove from the oven, allow it to cool completely, and serve in slices.
Observations
Cassava pudding is a classic Brazilian sweet that perfectly blends the tender, soft texture of cooked cassava with the sweetness of sugar and the tropical touch of grated coconut. This recipe is straightforward to whip up, resulting in a creamy pudding that is ideal for any gathering. The marriage of these ingredients creates a dessert with a distinct, rich profile and a smooth consistency that is sure to please every guest at your table.
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