Brazilian recipe
Creamy cassava and coconut pudding (Pudim de mandioca)
A rich and velvety traditional Brazilian dessert, featuring mashed cassava, shredded coconut, and sugar for a perfectly balanced treat.
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Ingredients
3 large eggs
1 kg cooked cassava, cut into pieces
2 cups whole milk
100 g fresh or dried shredded coconut
1 1/2 cups granulated sugar
2 tablespoons unsalted butter
1 kg cooked cassava, cut into pieces
2 cups whole milk
100 g fresh or dried shredded coconut
1 1/2 cups granulated sugar
2 tablespoons unsalted butter
Where to find ingredients
Cassava (often found as yuca) can be purchased fresh or frozen in the produce or international aisles of local markets. Look for high-quality fresh eggs and full-fat milk in the dairy section, and shredded coconut in the baking aisle.
Preparation method
- Mash the cooked cassava thoroughly until you achieve a smooth, lump-free purée.
- In a large mixing bowl, combine the cassava purée, eggs, milk, sugar, butter, and shredded coconut.
- Stir the mixture well until all components are fully incorporated and the batter is smooth and uniform.
- Grease a baking dish with butter and lightly dust it with sugar or flour to prevent sticking.
- Pour the prepared mixture into the greased baking dish, smoothing the top with a spatula.
- Bake in a preheated oven at 180°C for approximately 25 minutes, or until the pudding is set and nicely golden on top.
- Remove from the oven, allow it to cool completely, and serve sliced.
Observations
Pudim de mandioca is a beloved Brazilian classic that perfectly marries the silky texture of cooked cassava with the comforting sweetness of sugar and the aromatic touch of shredded coconut. This straightforward recipe results in an incredibly creamy dessert that is easy to assemble and ideal for sharing. The unique blend of ingredients creates a distinct flavor profile and a smooth, pudding-like consistency that is sure to please everyone at the table.
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