Brazilian recipe
Easy and Delicious Cassava and Coconut Pudding (Pudim de mandioca e com coco e açúcar)
A creamy and flavourful cassava pudding crafted with cooked cassava, shredded coconut, and sugar, perfect for a traditional and easy-to-make dessert.
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Ingredients
3 large eggs
1 kg cooked cassava, cut into pieces
500 ml full-cream milk
100 g fresh or desiccated shredded coconut
300 g caster sugar
30 g unsalted butter
1 kg cooked cassava, cut into pieces
500 ml full-cream milk
100 g fresh or desiccated shredded coconut
300 g caster sugar
30 g unsalted butter
Where to find ingredients
You can find fresh cassava (often referred to as tapioca root or manioc) in the fresh produce section of most local supermarkets or specialised greengrocers. Desiccated coconut and full-cream milk are readily available in the baking and dairy aisles of major retailers. Unsalted butter can be found in the refrigerated dairy section.
Preparation method
- Mash the cooked cassava until you achieve a smooth, uniform purée.
- In a large mixing bowl, combine the cassava purée, eggs, milk, sugar, butter, and shredded coconut.
- Whisk the mixture thoroughly until all ingredients are well combined and the batter is perfectly smooth.
- Grease a baking dish with butter and lightly dust it with sugar or cake flour.
- Pour the prepared batter into the greased baking dish.
- Bake in a preheated oven at 180°C for approximately 25 minutes, or until the pudding is set and the top turns golden brown.
- Remove from the oven, allow it to cool completely, and serve in sliced portions.
Observations
Cassava pudding is a classic Brazilian dessert that masterfully pairs the soft, velvety texture of cooked cassava with the sweetness of sugar and the distinct character of shredded coconut. This recipe is straightforward to prepare, yielding a rich and creamy pudding that is ideal for any gathering. The blend of ingredients creates a dessert with a bold flavour and a smooth consistency that is sure to please every palate.
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