How to make cassava pudding

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while providing a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances flavor while being dairy-free.

Score the cassava in a circular motion and peel it to remove the skin.

Wash the peeled cassava to ensure it's clean.

Grate the cassava using the finer part of the grater until you have enough.

Measure the grated cassava; it should be about 4 cups.

Extract coconut milk from the grated coconut using warm water, aiming for 1 to 1.5 cups.

In a mixing bowl, combine the grated cassava with the extracted coconut milk.

Add 1 cup of light brown sugar and mix well.

Add 1/2 cup of flour to help bind the cassava together.

Eyeball and add about 1 teaspoon of grated nutmeg.

Add 1 tablespoon of cinnamon and mix.

Add 3/4 tablespoon of vanilla extract.

Add a pinch of baking powder to loosen the mixture if needed.

Melt 1/2 stick of butter and gradually add it to the mixture, mixing as you go.

Gradually add the coconut milk until the desired consistency is reached, totaling about 1 1/4 cups.

Preheat the oven to 350°F (175°C) and grease the baking pan in advance.

Pour the mixture into the greased baking pan and bake for 1 hour.

After 1 hour, sprinkle some sugar and cinnamon on top of the pudding and return it to the oven.

Allow the pudding to cool before cutting a slice to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens