Cassava Pudding Recipe: How to Make from Scratch

In summary, Cassava Pudding is a sweet, creamy dessert or snack made by combining grated fresh cassava (yuca) with coconut milk, sugar, eggs, and often condensed or evaporated milk, then baking or steaming until set. Variations span global cuisines—from the Solomon Islands’ outdoor-oven pudding globaltableadventure.com to the Filipino “cassava cake” with condensed milk Food.com and the Cuban Budín de Yuca with cheese topping Rachel’s Cuban Kitchen. Key steps include peeling and grating cassava, removing fibrous cores, mixing with liquids and sweeteners, pouring into a prepared pan, and baking at 350 °F (175 °C) for 45–60 minutes. Optional flavor enhancers include vanilla, nutmeg, cheese, or spices like cinnamon; dietary adaptations cover vegan (coconut cream) and gluten-free versions Panlasang Pinoy Simply Caribbean.

What Is Cassava Pudding?

Cassava Pudding—also called cassava cake or yuca pone—is a lightly sweetened dessert made primarily from grated cassava (Manihot esculenta) mixed with coconut milk, sugar, and eggs, then baked or steamed until firm globaltableadventure.com. Unlike Western puddings, it’s more akin to a dense cake or pone, often enriched with dairy products like condensed or evaporated milk for creaminess Food.com.

Cultural Variations

Solomon Islands Cassava Pudding

In the Solomon Islands, cassava pudding is traditionally wrapped in banana leaves and slow-cooked under hot stones in an earth oven, yielding a smoky aroma and tender texture globaltableadventure.com.

Filipino Cassava Cake

Known locally as bibingkang kamoteng kahoy, this Filipino version uses grated cassava, coconut milk, evaporated and condensed milk, and a custard-like topping of egg yolks and cheese Panlasang Pinoy Wikipedia.

Cuban Budín de Yuca

Cuban cassava pudding (budín de yuca) incorporates grated yuca, evaporated and condensed milk, eggs, and optional cheese, baked until golden and often served during holidays Rachel’s Cuban Kitchen.

Essential Ingredients

• Fresh Cassava (Yuca): 2–3 lbs, peeled, fibrous cores removed, and finely grated Good Food on Bad Plates.
• Coconut Milk or Cream: 1–2 cups for richness and moisture globaltableadventure.com.
• Sweeteners: ½–1 cup sugar (white or turbinado), plus ½ cup condensed or evaporated milk in some versions Food.com.
• Eggs: 2–4 large, to bind and set the pudding Food.com.
• Flavorings: 1 tsp vanilla extract, ¼ tsp nutmeg or cinnamon (optional) Simply Caribbean.
• Salt: A pinch to balance sweetness.

Step‐by‐Step Preparation

1. Prep the Cassava

1. Peel cassava tubers and cut into chunks; remove the woody core to eliminate cyanogenic fibers globaltableadventure.com.
2. Grate cassava finely, then squeeze in cheesecloth or a towel to drain excess liquid; reserve some liquid for added moisture if desired Good Food on Bad Plates.

2. Mix the Batter

3. In a large bowl, combine grated cassava, coconut milk, sugar, and eggs; stir until uniform Ambergris Caye.
4. Add condensed/evaporated milk, vanilla, and spices; fold gently to incorporate without overworking Food.com.

3. Bake or Steam

5. Preheat oven to 350 °F (175 °C). Grease a baking pan or line with parchment Food.com.
6. Pour batter into the pan and smooth the top. Bake 45–60 minutes, or until a skewer inserted comes out clean Rachel’s Cuban Kitchen.
7. For a steamed version, pour into a heatproof dish and steam over simmering water for 60–75 minutes globaltableadventure.com.

4. Cool & Serve

8. Allow pudding to cool 10 minutes, then unmold or cut into squares. Serve warm or at room temperature Rachel’s Cuban Kitchen.

Tips & Variations

• Cheese Topping: Sprinkle grated cheddar or parmesan in the last 10 minutes of baking for a savory crust (Filipino style) Panlasang Pinoy.
• Vegan Option: Omit eggs; increase coconut milk/cream and add 2 Tbsp flaxseed “eggs” for binding Veganlovlie.
• Spice It Up: Add ¼ tsp ground ginger or cardamom for an exotic twist Simply Caribbean.
• Pone Style: Mix in ½ cup grated pumpkin or sweet potato for color and added nutrition Simply Caribbean.

Serving Suggestions

• Dessert: Top with fresh tropical fruits (mango, pineapple) and a drizzle of coconut cream.
• Snack: Cut into bite-sized cubes and serve alongside coffee or tea.
• Breakfast: Enjoy chilled with yogurt and granola for a hearty start.

Frequently Asked Questions

Q1: Can I use frozen grated cassava?
Yes—thaw fully and drain excess liquid before using; texture works similarly to fresh Simply Caribbean.

Q2: How do I prevent the pudding from being gummy?
Ensure you drain excess liquid from grated cassava and don’t overmix the batter Good Food on Bad Plates.

Q3: Is cassava pudding gluten-free?
Yes—cassava is naturally gluten-free, but check labels on added ingredients like condensed milk for additives Wikipedia.

Q4: How long does it keep?
Store in an airtight container in the refrigerator for up to 5 days; reheat or serve chilled Rachel’s Cuban Kitchen.