Brazilian recipe
Creamy Cassava Pudding with Coconut (Pudim de mandioca)
A rich and traditional dessert featuring cooked cassava, shredded coconut, and sugar for a dense, satisfying finish.
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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
You can find fresh cassava and shredded coconut at local markets or supermarkets. If fresh cassava is unavailable, frozen cassava (yuca) from the freezer section is an excellent substitute.
Preparation method
- Mash the cooked cassava until you reach a smooth, homogeneous puree.
- In a mixing bowl, combine the cassava puree, eggs, milk, sugar, butter, and shredded coconut.
- Stir well until all ingredients are fully incorporated into a smooth, uniform batter.
- Grease a baking dish with butter and lightly dust with sugar or all-purpose flour.
- Pour the mixture into the prepared baking dish.
- 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, and serve in slices.
Observations
Pudim de mandioca is a classic Brazilian dessert that marries the soft, dense texture of cooked cassava with the sweetness of sugar and the distinct aroma of shredded coconut. This recipe is straightforward to prepare, resulting in a creamy pudding that is perfect for any gathering. The blend of simple ingredients creates a dessert with a bold flavor and smooth consistency that appeals to everyone.
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