Cassava, Coconut & Lime Pudding

it's rice pudding...without the rice!

it’s rice pudding…without the rice!

One of the things I love most about being an expat is discovering the cuisine of the Caribbean – a cuisine that I was previously completely unfamiliar with.

And I don’t just mean eating a lot of fish, and peas n’ rice.

I mean going to your local farmers’ market and seeing a plethora of fruit and veg that you can’t even identify, let alone cook.

cassava is what they make tapioca out of, so this is basically tapioca pudding

cassava is what they make tapioca out of, so this is basically tapioca pudding

Cassava was a happy discovery for me. Mainly because I’m Irish and it fills me with joy to see that there’s a version of the potato in every culture.

Mashed, steamed, boiled, fried, roasted. Cassava (or yucca) is truly the potato of the Caribbean.

serve with a dollop of jam for extra decadence

serve with a dollop of jam for extra decadence

I had no idea that it was also a winner in the dessert category until I tried this. It’s a thick, baked pudding, very similar in texture to rice pudding…but dairy-free!

Cassava, Coconut & Lime Pudding

  • 2 cups peeled and diced cassava
  • 2 extra large eggs
  • 2 tbsps lime juice
  • 1 tbsp lime zest
  • 1 14-oz can coconut milk
  • 2 tbsps coconut oil
  • 2 tbsps tbsps honey
  • 1/3 cup dessicated coconut
  1. Pulse the cassava in a food processor until it reaches a crumb-like consistency (think rice).
  2. Whisk together the eggs, honey, coconut milk, coconut oil, lime juice and zest.
  3. Stir in the cassava, followed by the dessicated coconut.
  4. Pour into a greased 7in x 11in casserole dish. Bake at 350 for 15 minutes. Remove from oven, sprinkle a tbsp of dessicated coconut over the top, then return to oven for a further 10 minutes until firm.
  5. Let cool slightly before serving.

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