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Cassava Pudding (Pudding au manioc): recipe illustration
Desserts

Cassava Pudding (Pudding au manioc)

A traditional Caribbean dessert made from grated cassava, baked with coconut milk and spices. Its texture is both soft and slightly chewy, with a gentle, fragrant flavour.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

445 kcal per serving

Protein
4.5 g
Carbohydrates
57.7 g
of which sugars
27.9 g
Fat
21.1 g
of which saturated fat
16.1 g
Fiber
2.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C (350 °F) and butter a baking dish.
  2. Grate the peeled cassava and gently squeeze out the excess water.
  3. In a large bowl, mix the cassava, sugar, cinnamon, nutmeg and salt.
  4. Add the eggs, coconut milk, melted butter and vanilla, then stir well.
  5. Pour the mixture into the dish and smooth the top.
  6. Bake for about 1 hour, until the top is golden and firm to the touch.
  7. Let it cool slightly before serving.

Variations and tips

Caramel version. Make a light caramel with 50 g of sugar and a spoonful of water, pour it into the bottom of the dish before adding the mixture.

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Original Ecomely recipe.