Brazilian recipe
Cassava pudding with coconut and sugar (Pudim de mandioca)
A creamy and flavorful cassava pudding made with cooked cassava, shredded coconut, and sugar, ideal for a traditional dessert.
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Ingredients
3 whole eggs
1 kg cooked cassava, cut into pieces
2 tea cups whole milk
100 g fresh or dried shredded coconut
1.5 cups refined sugar
2 tablespoons unsalted butter
1 kg cooked cassava, cut into pieces
2 tea cups whole milk
100 g fresh or dried shredded coconut
1.5 cups refined sugar
2 tablespoons unsalted butter
Where to find ingredients
You can find these ingredients at local grocery stores or markets. For the cassava, fresh roots are ideal, but you may also find pre-cooked frozen pieces as a substitute.
Preparation method
- Mash the cooked cassava until you achieve a homogeneous puree
- In a mixing bowl, combine the cassava puree, eggs, milk, sugar, butter, and shredded coconut
- Stir well until all ingredients are incorporated and you have a smooth, uniform batter
- Grease a baking dish with butter and dust it with sugar or wheat flour
- Pour the mixture into the greased baking dish
- Place in a preheated oven at 180°C for approximately 25 minutes or until the pudding is firm and golden on top
- Remove from the oven, allow to cool, and serve in slices
Observations
Cassava pudding is a classic dessert that perfectly balances the smooth texture of cooked cassava with the sweetness of sugar and a distinctive touch of shredded coconut. This recipe is straightforward to prepare and yields a creamy pudding, perfect for serving on any occasion. The combination of these ingredients creates a dessert with a bold flavor and a velvety consistency that is sure to please everyone.
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