- 650 g of cassava (after peeling it will remain only 500 g)
- 90 g of sugar
- 200 ml of milk
- 40 g of grated coconut
- 1 teaspoon of vanilla extract
Peel, wash and grate the cassava. Then add sugar, vanilla and milk and mix well. Grease a rectangular pan and pour in the preparation.
Cook steamed for 55 minutes. Once cooked the cake will have a gelatinous aspect let cool completely before cutting into pieces and coat with coconut.
Cassava pudding is very appreciated at snack time in Mauritius.