Brazilian recipe
Cassava Pudding with Coconut and Sugar (Pudim de mandioca)
Creamy cassava pudding made with cooked cassava, grated coconut and sugar — a simple, traditional dessert with a soft, rich texture.
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Ingredients
3 whole eggs
1 kg cooked cassava, cut into pieces
2 cups whole milk
100 g fresh or desiccated grated coconut
1 and a half cups refined sugar
2 tablespoons unsalted butter
1 kg cooked cassava, cut into pieces
2 cups whole milk
100 g fresh or desiccated grated coconut
1 and a half cups refined sugar
2 tablespoons unsalted butter
Where to find ingredients
Look for cassava in the fresh produce section, coconut in the baking aisle or fresh produce, and butter, milk, eggs and sugar at any neighbourhood grocery or supermarket in India. If needed, substitute refined sugar with caster sugar.
Preparation method
- Mash the cooked cassava until you get a smooth purée
- In a bowl, mix the cassava purée, eggs, milk, sugar, butter and grated coconut
- Stir well until all the ingredients are combined and you have a smooth, even batter
- Grease a baking dish with butter and dust it with sugar or wheat flour
- Pour the mixture into the greased baking dish
- Bake in a preheated oven at 180°C for about 25 minutes, or until the pudding is set and golden on top
- Remove from the oven, let it cool and serve in slices
Observations
Cassava pudding is a classic Brazilian dessert that combines the soft texture of cooked cassava with the sweetness of sugar and the aroma of grated coconut. This recipe is simple to make and yields a creamy pudding that is perfect for serving on any occasion. The blend of ingredients creates a dessert with a distinctive flavour and a smooth texture that appeals to every palate.
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