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)
- 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
- In a blender, add half of your chopped Cassava and half of your coconut milk and the tablespoon of sugar, then start blending
- 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
- Continue with the blending until you obtain a smooth paste
- 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
- Then, add in the vanilla essence, mix well
- 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
- Cut the Cassava Pudding into small rectangles
- To finish, sprinkle with coconut and coat the slices with these fresh coconut flakes.