Cassava and Coconut Pudding with Cinnamon
A sweet Brazilian dessert combining grated cassava and coconut milk, gently baked to a tender pudding flavored with cinnamon and vanilla. This Brazilian-inspired recipe, ready in about 65 minutes, layers coconut milk, granulated sugar, eggs, beaten into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups grated cassava (yucca), peeled and grated
- 1 cup coconut milk
- 3/4 cup granulated sugar
- 3 large eggs, beaten
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
- 1/4 tsp salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 350°F and lightly grease a 9-inch round baking dish with 1 tbsp butter.
- Step 2: In a large mixing bowl, combine 2 cups grated cassava, 1 cup coconut milk, 3/4 cup granulated sugar, 3 beaten large eggs, 1 tsp vanilla extract, 1 tsp ground cinnamon, 2 tbsp melted unsalted butter, and 1/4 tsp salt. Stir well until fully incorporated and smooth.
- Step 3: Pour the cassava mixture into the prepared baking dish, smoothing the top with a spatula.
- Step 4: Bake in the preheated oven for 45-50 minutes until the pudding is set and the top is lightly golden.
- Step 5: Remove from the oven and allow to cool slightly before serving. This pudding is delicious warm or at room temperature.
Frequently asked questions
How long does Cassava and Coconut Pudding with Cinnamon take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cassava and Coconut Pudding with Cinnamon?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cassava and Coconut Pudding with Cinnamon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cassava and Coconut Pudding with Cinnamon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cassava and Coconut Pudding with Cinnamon?
Brazilian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
