Cassava pudding

Cassava Pudding

Cassava Pudding



  • 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.

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