Cassava Pudding

Cassava contains nearly twice as much calories as in potatoes and is perhaps one of the tropical roots which possesses the highest value calorie. More precisely, 100 g root provides 160 calories. Their calorie value mostly comes from sucrose which contains more than 69% of total sugars.


500 g of Cassava
1 tablespoon of sugar
1 can (400ml) of coconut milk
1 can (395g) of condensed milk
5 ml of vanilla essence
60 g of grated coconut (fresh better)


  1. Before you can chop your Cassava into small pieces, you need to remove the skin of your Cassava without forgetting any dark spot and any coarse fibers as well
  2. In a blender, add half of your chopped Cassava and half of your coconut milk and the tablespoon of sugar, then start blending
  3. When the first portion of the Cassava has been completely chopped, add the remaining half plus the remaining half of your coconut milk, before proceeding with the blending process
  4. Continue with the blending until you obtain a smooth paste
  5. When you obtain a smooth paste, put it in a mixing bowl, add your condensed milk and mix well with a spoon until fully incorporated in the Cassava paste
  6. Then, add in the vanilla essence, mix well
  7. Cover a baking dish containing your Cassava mixture with aluminium foil and allow to cook in a double boiler for about 1 hour on low medium heat
  8. Cut the Cassava Pudding into small rectangles
  9.  To finish, sprinkle with coconut and coat the slices with these fresh coconut flakes.

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