Brazilian recipe
Creamy Cassava Pudding with Coconut (Pudim de mandioca)
A rich, velvety pudding featuring the unique texture of cooked cassava, sweetened with sugar and enhanced by the tropical aroma of shredded coconut.
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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 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 1/2 cups refined sugar
2 tablespoons unsalted butter
Where to find ingredients
Cassava (mandioca) can be found fresh in the produce section of local markets or specialized vegetable vendors; ensure it is cleaned properly. Shredded coconut, milk, and standard pantry staples like sugar and butter are available at any general grocery store or neighborhood supermarket.
Preparation method
- Mash the cooked cassava until it forms a smooth, lump-free 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 the batter is smooth and uniform.
- 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 a preheated oven at 180°C and bake for approximately 25 minutes, or until the pudding is set and the top is golden brown.
- Remove from the oven, allow it to cool completely, and serve sliced.
Observations
The cassava pudding is a classic dessert that perfectly showcases the smooth, starchy quality of cooked cassava paired with the sweetness of sugar and the distinct flavor of shredded coconut. This recipe is straightforward to prepare, resulting in a dense and creamy dessert that is ideal for any gathering. The blend of these simple ingredients creates a satisfying, comforting treat with a delightful mouthfeel that appeals to a wide variety of palates.
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