🇧🇿 How to Make Cassava Pudding

Craving Cassava Pudding? On FoodNeverComes the food never actually comes — so here's how to make real Cassava Pudding at home, in about 1 hr 20 min, with stuff you probably already have.

🛒 Ingredients

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• 1kg cassava, peeled and finely grated
• 1 can (400ml) coconut milk
• 1 cup coconut cream
• ¾ cup sugar
• 2 tsp grated nutmeg
• 1 tsp cinnamon
• ½ tsp salt
• 3 tbsp melted butter

👩‍🍳 Method

1. Peel the cassava thoroughly, including the pink layer under the skin, and cut out the woody core down the middle.
2. Grate it finely, then squeeze out about half the liquid through a cloth — but keep the starch that settles in the bottom of that liquid and stir it back in.
3. Mix the grated cassava with the coconut milk, cream, sugar, spices, salt and melted butter. It will look alarmingly wet. It is meant to.
4. Pour into a buttered baking dish about 4 cm deep.
5. Bake at 180°C for 60–75 min until the top is deep brown and the centre no longer wobbles.
6. Cool completely before cutting — warm cassava pudding is gluey, cold it is dense and chewy and correct. Garifuna in origin, and it improves overnight.