Sweetened Cassava Flour Pudding with Cinnamon and Coconut Cream
A silky Brazilian dessert made from roasted cassava flour sweetened and gently cooked with coconut cream and cinnamon, creating a comforting pudding with a tropical twist. This Brazilian-inspired recipe (gluten free), ready in about 25 minutes, layers cassava flour, coconut cream, brown 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 280 calories and feeds 4, 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
- 3/4 cup cassava flour
- 2 cups coconut cream
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup, for garnish toasted coconut flakes
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a dry skillet over medium heat, toast 3/4 cup cassava flour, stirring constantly for 4-5 minutes until fragrant and lightly golden but not burnt. Remove from heat.
- Step 2: In a medium saucepan, combine 2 cups coconut cream, 1/3 cup brown sugar, 1 tsp ground cinnamon, 1 tsp vanilla extract, and 1/4 tsp salt. Heat over medium heat, stirring until sugar dissolves and mixture is warm.
- Step 3: Gradually whisk the toasted cassava flour into the coconut cream mixture to avoid lumps. Continue cooking over medium-low heat, stirring constantly for 8-10 minutes until the pudding thickens and coats the back of a spoon.
- Step 4: Remove from heat and pour pudding into individual serving dishes. Let cool to room temperature, then refrigerate for at least 2 hours until chilled and set.
- Step 5: Before serving, sprinkle 1/4 cup toasted coconut flakes on top for added texture and tropical flavor.
Frequently asked questions
How long does Sweetened Cassava Flour Pudding with Cinnamon and Coconut Cream take to make?
Total time is about 25 minutes (10 min prep + 15 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 Sweetened Cassava Flour Pudding with Cinnamon and Coconut Cream?
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 Sweetened Cassava Flour Pudding with Cinnamon and Coconut Cream?
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 Sweetened Cassava Flour Pudding with Cinnamon and Coconut Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Sweetened Cassava Flour Pudding with Cinnamon and Coconut Cream gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
