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 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.
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
- Pulse the cassava in a food processor until it reaches a crumb-like consistency (think rice).
- Whisk together the eggs, honey, coconut milk, coconut oil, lime juice and zest.
- Stir in the cassava, followed by the dessicated coconut.
- 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.
- Let cool slightly before serving.
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