Brazilian recipe
Creamy Cassava and Coconut Pudding (Pudim de mandioca)
A rich and comforting cassava pudding, featuring the unique texture of cooked cassava balanced with shredded coconut and sugar for a traditional treat.
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Ingredients
3 large eggs
1 kg cooked cassava, chopped into chunks
2 cups whole milk
100g shredded coconut (fresh or dried)
1.5 cups caster sugar
2 tbsp unsalted butter
1 kg cooked cassava, chopped into chunks
2 cups whole milk
100g shredded coconut (fresh or dried)
1.5 cups caster sugar
2 tbsp unsalted butter
Where to find ingredients
You can find fresh or frozen cassava (often labelled as yuca) in the international produce section of major supermarkets or independent ethnic grocers. Shredded coconut and other pantry staples are available in the baking aisle of any local shop.
Preparation method
- Mash the cooked cassava thoroughly until you have a smooth, lump-free purée.
- In a large mixing bowl, combine the cassava purée, eggs, milk, sugar, butter, and shredded coconut.
- Whisk or stir the mixture vigorously until all components are fully incorporated into a uniform, smooth batter.
- Grease a baking dish with butter and lightly dust it with a little sugar or flour.
- Pour the prepared mixture evenly into the greased baking dish.
- Place into an oven preheated to 180°C and bake for approximately 25 minutes, or until the pudding is set and the top has developed a light golden brown colour.
- Remove from the oven, allow it to cool completely to set, and serve sliced.
Observations
The cassava pudding is a classic dessert that perfectly showcases the versatile, velvety texture of cooked cassava. By blending the root with sugar and the tropical notes of shredded coconut, you create a dessert that is both substantial and smooth. It is straightforward to assemble and bakes into a delightful, golden-crusted pudding that offers a wonderful contrast between its dense, moist interior and slightly caramelized exterior. An excellent choice for a satisfying finish to any family gathering.
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