Brazilian recipe
Simple and Delicious Cassava Pudding with Coconut (Pudim de mandioca e com coco e açúcar)
A creamy, flavorful cassava pudding featuring boiled cassava, shredded coconut, and sugar—the perfect easy and traditional dessert.
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Ingredients
3 large eggs
1 kg boiled cassava, cut into chunks
2 cups whole milk
100 g shredded coconut (fresh or dried)
1 1/2 cups granulated sugar
2 tablespoons unsalted butter
1 kg boiled cassava, cut into chunks
2 cups whole milk
100 g shredded coconut (fresh or dried)
1 1/2 cups granulated sugar
2 tablespoons unsalted butter
Where to find ingredients
You can find fresh cassava and shredded coconut at local markets or the produce section of neighborhood supermarkets. Whole milk, butter, and eggs are available in any dairy aisle.
Preparation method
- Mash the boiled cassava until you have a smooth, consistent purée.
- In a large mixing bowl, combine the cassava purée, eggs, milk, sugar, butter, and shredded coconut.
- Mix well until all ingredients are fully incorporated and the batter is smooth and uniform.
- Grease a baking tin with butter and lightly dust it with a little sugar or flour.
- Pour the mixture into the prepared baking tin.
- Place in a preheated oven at 180°C for approximately 25 minutes, or until the pudding is set and golden on top.
- Remove from the oven, allow it to cool down completely, and serve in slices.
Observations
Cassava pudding is a classic treat that pairs the soft, dense texture of boiled cassava with the sweetness of sugar and the distinct flavor of shredded coconut. This recipe is straightforward to whip up and yields a rich, smooth pudding that works beautifully for any occasion. It is a hearty dessert that balances a bold flavor profile with a satisfying mouthfeel, sure to be a crowd-pleaser.
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