Lush Caribbean Cassava Pudding with Coconut Cream

Name: Lush Caribbean Cassava Pudding with Coconut Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 2 lbs fresh cassava, peeled and grated; 1 1/2 cups coconut milk; 1 cup granulated sugar; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; Pinch of salt; 1 cup coconut milk; 2 tbsp confectioners' sugar; 1/2 tsp vanilla extract; Toasted coconut flakes; Lime zest

A sweet and creamy tropical dessert

A delightful Caribbean treat that combines the flavors of cassava and creamy coconut, delivering a rich and satisfying dessert experience.

1 h 45 min
8
Intermediate

Ingredients

For the Cassava Pudding

2 lbs fresh cassava, peeled and grated

1 1/2 cups coconut milk

1 cup granulated sugar

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Pinch of salt

For the Coconut Cream

1 cup coconut milk

2 tbsp confectioners' sugar

1/2 tsp vanilla extract

For the Garnish

Toasted coconut flakes

Lime zest

Preparation

Preparing the Cassava

Peel and Grate

Peel the cassava and grate it finely using a box grater.

Ensure all cassava skin and fibers are removed to avoid any bitterness. Use a food processor for faster grating of the cassava.

Combine Ingredients

In a large bowl, combine the grated cassava with coconut milk, sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix well to ensure even distribution of ingredients.

Rest

Let the mixture sit for about 10 minutes to allow flavors to meld.

Preparing the Coconut Cream

Whisk

In a medium bowl, whisk together the coconut milk, confectioners' sugar, and vanilla extract until smooth.

Chill

Chill in the refrigerator until ready to serve.

Cooking Process

Baking the Pudding

Preheat the oven to 350°F (175°C). Grease a baking dish and pour the cassava mixture in. Bake for 1 hour or until the pudding is set and a golden top is achieved.

Cooling

Allow the pudding to cool at room temperature for about 15 minutes before serving.

Plating & Serving