Desserts
Cassava cream
A creamy, sweet dessert made from grated cassava cooked in sweetened milk flavoured with vanilla. Served warm or cold, it is a very popular treat in Guadeloupean families.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Nutrition facts
356 kcal per serving
- Protein
- 8.9 g
- Carbohydrates
- 61.3 g
- Fat
- 7.5 g
- of which saturated fat
- 4.2 g
- Fiber
- 1.7 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Grate the cassava finely, then rinse and drain it.
- In a saucepan, heat the milk with the cinnamon stick and the salt without letting it boil.
- Add the grated cassava and the sugar, then simmer gently for 30 minutes, stirring often.
- When the mixture thickens and turns creamy, remove the cinnamon stick and stir in the vanilla.
- If you're using eggs, beat them and stir them in off the heat, then return to very low heat for 2 minutes without boiling.
- Pour into small bowls, sprinkle with cinnamon and coconut if you like, then let it cool.
Variations and tips
Coconut version. Replace half the milk with coconut milk for a more exotic flavour.
More ideas
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Guadeloupe
Guadeloupe
Guadeloupe
Guadeloupe
Guadeloupe
Guadeloupe
Guadeloupe
Guadeloupe
Original Ecomely recipe.