Brazilian recipe
Creamy Cassava and Coconut Pudding (Pudim de mandioca)
A rich and comforting dessert featuring tender, cooked cassava, grated coconut, and a smooth, sweet finish that captures the essence of home-style baking.
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Ingredients
3 large eggs
1 kg cooked cassava, cut into pieces
2 cups full-cream milk
100 g fresh or desiccated grated coconut
1 1/2 cups caster sugar
2 tablespoons unsalted butter
1 kg cooked cassava, cut into pieces
2 cups full-cream milk
100 g fresh or desiccated grated coconut
1 1/2 cups caster sugar
2 tablespoons unsalted butter
Where to find ingredients
You can find fresh cassava at local markets or greengrocers, typically in the produce section. Full-cream milk, eggs, sugar, and butter are readily available at any major supermarket. For desiccated coconut, check the baking supplies aisle or store-cupboard staples section.
Preparation method
- Mash the cooked cassava until you achieve a smooth, lump-free puree.
- In a large mixing bowl, combine the cassava puree, eggs, milk, sugar, butter, and grated coconut.
- Whisk or stir well until all ingredients are fully incorporated and the mixture is smooth and uniform.
- Grease a baking tin with butter and lightly dust it with a bit of sugar or flour to prevent sticking.
- Pour the prepared batter into the greased baking tin.
- Bake in a preheated oven at 180°C for approximately 25 minutes, or until the pudding is set and the top is lightly golden.
- Remove from the oven, allow it to cool completely, then slice and serve.
Observations
The cassava pudding is a classic treat that pairs the velvety texture of cooked cassava with the natural sweetness of sugar and the aromatic touch of grated coconut. This recipe is straightforward to prepare, yielding a dense, creamy pudding that is perfect for any occasion. The harmonious blend of ingredients results in a dessert with a distinct, balanced flavor profile and a smooth consistency that is sure to please everyone at the table.
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