Brazilian recipe
Creamy Cassava Pudding with Coconut (Pudim de Mandioca)
A classic and comforting Brazilian dessert, this creamy cassava pudding brings together the subtle earthiness of boiled cassava with sweet coconut for a delightful treat.
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Ingredients
3 whole eggs
1 kg boiled cassava, cut into chunks
2 cups whole milk
100 g fresh or desiccated shredded coconut
1 1/2 cups refined sugar
2 tablespoons unsalted butter
1 kg boiled cassava, cut into chunks
2 cups whole milk
100 g fresh or desiccated shredded coconut
1 1/2 cups refined sugar
2 tablespoons unsalted butter
Where to find ingredients
Eggs, whole milk, sugar, and unsalted butter are readily available at any local supermarket or neighborhood grocery store. Cassava (often called muhogo in Swahili) can be purchased fresh at local markets or vegetable stalls; ensure you boil it until very tender. Shredded coconut is easily found in the baking aisle of supermarkets, or you can buy a whole coconut at the market, grate it, and use the fresh white meat.
Preparation method
- Mash the boiled cassava thoroughly until you have a completely smooth puree
- In a large mixing bowl, combine the cassava puree, eggs, milk, sugar, butter, and shredded coconut
- Stir everything vigorously until the mixture is fully incorporated and smooth in consistency
- Grease a baking tin with butter and lightly dust it with a little sugar or flour
- Pour the pudding batter evenly into the prepared baking tin
- Bake in a preheated oven at 180°C for about 25 minutes, or until the top is golden and the pudding feels firm to the touch
- Remove from the oven, allow it to cool down to room temperature, and slice into portions to serve
Observations
Pudim de mandioca is a beloved staple of Brazilian home cooking. This traditional dessert perfectly balances the smooth, rich texture of pureed boiled cassava with the sweetness of sugar and the tropical aroma of shredded coconut. Simple to prepare, it results in a velvety, consistent pudding that is guaranteed to be a crowd-pleaser at any family gathering or as an after-dinner sweet.
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