Brazilian recipe
Creamy Cassava Pudding with Coconut (Pudim de mandioca)
A rich and comforting Brazilian cassava pudding, blending finely mashed cassava with shredded coconut and sugar for a perfect, smooth dessert.
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Ingredients
3 large eggs
1 kg cooked cassava, cut into pieces
2 cups whole milk
100 g fresh or dried shredded coconut
1 1/2 cups granulated 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 granulated sugar
2 tablespoons unsalted butter
Where to find ingredients
You can find fresh or frozen cassava (often labeled as yuca) and other staples at local grocery stores or produce markets in the fresh vegetable section. For the best texture, ensure the cassava is well-cooked and free of tough fibers.
Preparation method
- Mash the cooked cassava thoroughly until it reaches a smooth, consistent purée.
- In a large mixing bowl, combine the cassava purée with the eggs, milk, sugar, butter, and shredded coconut.
- Stir the mixture well until all ingredients are fully incorporated into a uniform, smooth batter.
- Lightly grease a baking dish with butter and lightly dust it with sugar or flour.
- Pour the prepared batter evenly into the greased baking dish.
- Place in a preheated oven at 180°C and bake for approximately 25 minutes, or until the pudding is set and the top has turned a golden brown.
- Remove from the oven, allow it to cool completely at room temperature, and slice before serving.
Observations
Pudim de mandioca is a traditional Brazilian dessert known for its dense, velvet-like texture and the distinct, subtle sweetness of cassava paired with tropical coconut. This straightforward recipe results in a custard-like pudding that balances deep flavors with a pleasant mouthfeel. It is a staple choice for those looking to enjoy an authentic, soul-warming treat that holds its shape beautifully when sliced.
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