Brazilian recipe
Easy and Delicious Cassava Pudding with Coconut and Sugar (Pudim de mandioca e com coco e açúcar)
A creamy and flavourful cassava pudding, crafted with cooked cassava, shredded coconut, and sugar; the perfect choice for a traditional and easy dessert.
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Ingredients
3 whole eggs
1 kg cooked cassava, cut into pieces
2 cups whole milk
100 g fresh or dried shredded coconut
1 ½ cups refined sugar
2 tablespoons unsalted butter
1 kg cooked cassava, cut into pieces
2 cups whole milk
100 g fresh or dried shredded coconut
1 ½ cups refined sugar
2 tablespoons unsalted butter
Where to find ingredients
You can find these ingredients at local open-air markets or neighborhood grocery stores. Cassava (often sold as 'yuca') can be sourced fresh from vegetable markets. Coconut is widely available in the produce or baking aisles of supermarkets, and standard dairy and pantry staples are stocked in any local grocery shop.
Preparation method
- Mash the cooked cassava until you achieve a smooth, homogeneous puree.
- In a large mixing bowl, combine the cassava puree, eggs, milk, sugar, butter, and shredded coconut.
- Stir the mixture thoroughly until all ingredients are well incorporated and you have a smooth, uniform batter.
- Grease a baking dish with butter and lightly dust it with sugar or flour.
- Pour the prepared batter into the greased baking dish.
- Place in an oven preheated to 180°C for approximately 25 minutes, or until the pudding is set and golden brown on top.
- Remove from the oven, allow it to cool down, and serve cut into slices.
Observations
Cassava pudding is a classic dessert that beautifully pairs the soft, dense texture of boiled cassava with the sweetness of sugar and the aromatic touch of shredded coconut. This recipe is straightforward to prepare, resulting in a rich and creamy pudding that is ideal for any occasion. The balance of these simple ingredients delivers a bold flavour and a smooth mouthfeel that is sure to please every palate.
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