Cassava And Coconut Pudding
Cassava and Coconut Pudding is a traditional dessert from Saint Helenian Cuisine that combines the rich flavors of cassava and coconut in a creamy, indulgent pudding.
Ingredients
- 2 cups grated cassava
- 1 cup coconut milk
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- In a large bowl, mix together the grated cassava, coconut milk, sugar, vanilla extract, nutmeg, and salt.
- Pour the mixture into a greased baking dish.
- Place the baking dish in a large pot and add enough water to the pot to reach halfway up the sides of the baking dish.
- Cover the pot and cook over medium heat for 1 hour, or until the pudding is set and the top is golden brown.
- Remove the baking dish from the pot and let the pudding cool before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 280
- Carbohydrates
- 35g
- Fat
- 14g
- Protein
- 3g
Supplies
Baking dish Large pot
Tools
Mixing bowl Spatula
Serving suggestions
Serve the Cassava and Coconut Pudding warm or chilled, topped with a dollop of whipped cream or a sprinkle of cinnamon.
Tips & tricks
For a richer flavor, you can substitute coconut cream for coconut milk in this recipe.
Cost
$8