Brazilian recipe
Easy and Delicious Cassava Pudding with Coconut and Sugar (Pudim de mandioca e com coco e açúcar)
A creamy and flavourful cassava pudding crafted with cooked cassava, shredded coconut, and sugar, perfect for a fuss-free traditional dessert.
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Ingredients
3 whole eggs
1 kg cooked cassava, cut into pieces
2 cups whole milk
100 g fresh or dried shredded coconut
1 1/2 cups refined sugar
2 tablespoons unsalted butter
1 kg cooked cassava, cut into pieces
2 cups whole milk
100 g fresh or dried shredded coconut
1 1/2 cups refined sugar
2 tablespoons unsalted butter
Where to find ingredients
Cassava (also known as tapioca root) can be found in the fresh produce section of local markets or larger supermarkets. Shredded coconut and other pantry staples are available in the dry goods aisle of any local grocery store.
Preparation method
- Mash the cooked cassava until you achieve a smooth, lump-free purée.
- In a large bowl, combine the cassava purée with the eggs, milk, sugar, butter, and shredded coconut.
- Stir well until all ingredients are fully incorporated into a uniform batter.
- Grease a baking tin with butter and lightly dust it with sugar or flour.
- Pour the mixture into the prepared baking tin.
- 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 down, and serve in slices.
Observations
Cassava pudding is a classic Brazilian treat that balances the soft, dense texture of cooked cassava with the sweetness of sugar and the aromatic touch of shredded coconut. This recipe is straightforward to prepare, resulting in a luscious pudding that is ideal for any occasion. The blend of simple ingredients creates a dessert with a distinct flavour and a smooth mouthfeel that is sure to please everyone at the table.
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