Brazilian recipe
Cassava pudding with coconut and sugar (Pudim de mandioca)
A creamy and flavorful cassava pudding made with cooked cassava, shredded coconut, and sugar, perfect for a traditional 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 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
Find fresh cassava at local markets or produce specialty shops. Shredded coconut, dairy, and pantry staples are available at any general grocery store. As a substitute for fresh cassava, you can use frozen vacuum-packed cooked cassava if available.
Preparation method
- Mash the cooked cassava until you obtain a smooth puree.
- In a bowl, combine the cassava puree, eggs, milk, sugar, butter, and shredded coconut.
- Mix well until all ingredients are incorporated and you achieve a smooth, uniform batter.
- Grease a baking dish with butter and sprinkle with sugar or wheat 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 firm and golden on top.
- Remove from the oven, allow it to cool, and serve in slices.
Observations
Cassava pudding is a classic Brazilian dessert that perfectly balances the soft texture of cooked cassava with the sweetness of sugar and the aromatic touch of shredded coconut. This recipe is straightforward to prepare and yields a creamy pudding, ideal for any occasion. The combination of ingredients results in a dessert with a distinct flavor and smooth consistency that appeals to everyone.
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