Brazilian recipe
Cassava and coconut pudding (Pudim de mandioca)
A traditional Brazilian-style cassava pudding that balances the earthy, starchy notes of manioc with the tropical sweetness of desiccated coconut.
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Ingredients
3 large eggs
1 kg cooked cassava, cut into pieces
500 ml whole milk
100 g fresh or desiccated grated coconut
300 g caster sugar
30 g unsalted butter
1 kg cooked cassava, cut into pieces
500 ml whole milk
100 g fresh or desiccated grated coconut
300 g caster sugar
30 g unsalted butter
Where to find ingredients
You can source cassava (sometimes labelled as manioc or yuca) in the tropical produce section of large supermarkets or specialist Caribbean and Latin American grocers. For the best texture, ensure your cassava is thoroughly cooked and free of the woody central vein. Caster sugar and standard dairy items are available in any high-street supermarket.
Preparation method
- Mash the cooked cassava until you achieve a smooth, homogeneous puree.
- In a large mixing bowl, combine the cassava puree, eggs, milk, sugar, butter, and grated coconut.
- Whisk or stir the mixture thoroughly until all ingredients are well incorporated and the batter is smooth and uniform.
- Grease a baking tin with butter and lightly dust it with either sugar or plain 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 the top has turned a golden brown.
- Remove from the oven, allow it to cool completely, then slice and serve.
Observations
The Brazilian pudim de mandioca is a staple dessert that highlights the unique, dense texture of cooked cassava, elevated by the sweetness of sugar and the aromatic touch of grated coconut. This recipe is straightforward to prepare, resulting in a rich, comforting pudding that is ideal for sharing at any table. The blend of simple, wholesome ingredients creates a distinctive flavour profile and a velvety consistency that makes it a timeless classic in home kitchens.
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