Coconut Cassava Pudding
The Quirky Foodster Team
Ingredients
- Cassava, peeled and finely grated — 4 cups
- Grated fresh coconut — 1 cup
- Coconut cream — 1 cup
- Brown sugar — 3/4 cup
- Salt — 1/2 tsp
- Banana leaves, for lining (or baking paper as a substitute)
Method
- Preheat the oven to 180°C and line a baking dish with banana leaves or baking paper.
- In a large bowl, mix the grated cassava, grated coconut, coconut cream, brown sugar, and salt until well combined.
- Pour the mixture into the prepared dish and smooth the top.
- Bake for 45 to 50 minutes, until firm and golden at the edges.
- Cool for 15 minutes before slicing into squares to serve.
Introduction: A dense, sweet pudding made from grated cassava and coconut cream, traditionally baked wrapped in banana leaf for special gatherings and shared among the whole family.
Cultural Background: A dense, sweet pudding made from grated cassava and coconut cream, traditionally baked wrapped in banana leaf for special gatherings and shared among the whole family.
Tips: Let the pudding cool for the full 15 minutes before slicing so it holds together cleanly.
Variations: This pudding is naturally vegetarian and vegan as written.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Serve at room temperature, or warm briefly in the microwave if a warm pudding is preferred.
Nutrition: Approx. per serving: 280 kcal, 2 g protein, 13 g fat, 40 g carbohydrates, 2 g fibre.
FAQs:
Q: Can this pudding be made without an oven?
A: Yes, it can be steamed wrapped in banana leaves over simmering water for a similar result.
Q: How should leftovers be stored?
A: Keep in an airtight container in the refrigerator for a few days.
- Cassava, peeled and finely grated — 4 cups
- Grated fresh coconut — 1 cup
- Coconut cream — 1 cup
- Brown sugar — 3/4 cup
- Salt — 1/2 tsp
- Banana leaves, for lining (or baking paper as a substitute)
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