Cassava Pudding with Cinnamon and Coconut

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, lightly sweetened pudding made with cassava and coconut, finished with a warm cinnamon glaze. This Brazilian-inspired recipe (vegan, gluten free), ready in about 45 minutes, layers cassava flour, coconut milk, coconut sugar 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 220 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.

Prep: 10 min Cook: 35 min Serves 6 Brazilian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 1 cup cassava flour, 1/2 cup coconut sugar, 1/4 tsp salt, and 1 tsp cinnamon in a bowl until combined.
  2. Step 2: Gradually stir in 1 can coconut milk and 1 tsp vanilla extract until smooth and no lumps remain.
  3. Step 3: Pour the mixture into a greased baking dish and cover with foil. Bake at 350°F for 35 minutes until set and slightly golden on top.
  4. Step 4: Remove from oven and let cool for 15 minutes. Drizzle with 1 tbsp melted coconut butter and sprinkle with extra cinnamon for serving.

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