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Loading...A beloved traditional Fijian dessert, this tender baked pudding transforms freshly grated cassava into a soft, custardy cake enriched with rich coconut cream and a hint of vanilla. It is a staple at Sunday family meals and ceremonial feasts across the islands, prized for its gentle sweetness and melt-in-your-mouth texture.
Prep Time25 mins
Cook Time60 mins
Total Time85 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 13 gSaturated Fat
- 55 gCarbs
- 3 gFiber
- 26 gSugar
- 4 gProtein
- 210 mgSodium
- 380 mgPotassium
- 45 mgCalcium
- 1.4 mgIron
- 22 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the pudding
- 1 kg fresh cassava root (about 4 cups grated)
- 1 cup thick coconut cream
- 3/4 cup granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 2 large eggs, lightly beaten
- 1/4 cup whole milk
For the topping
- 1/4 cup thick coconut cream
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
Directions
- Preheat the oven to 175°C (350°F) and lightly grease a 1.5-litre baking dish with butter.
- Peel the cassava roots, cut them into chunks, and grate finely using a box grater or food processor. Place the grated cassava in a clean kitchen towel and squeeze firmly to remove excess starchy liquid.
- In a large bowl, whisk together the coconut cream, sugar, melted butter, vanilla, salt, eggs, and milk until smooth and well combined.
- Fold the grated cassava into the coconut mixture, stirring gently until every strand is coated. Let the batter rest for 10 minutes to allow the cassava to soften slightly.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula. Bake uncovered for 45 minutes, or until the top is light golden and a knife inserted in the centre comes out clean.
- Meanwhile, warm the topping ingredients together in a small saucepan until the sugar dissolves. Drizzle the coconut mixture over the pudding during the last 10 minutes of baking, allowing it to caramelize lightly.
- Let the pudding rest for at least 15 minutes before serving so it can firm up. Serve warm or at room temperature, cut into squares, with extra coconut cream if desired.
Cook’s Notes
- Always use fresh cassava and remove the fibrous core, as older roots can taste bitter and the tough centre will not soften during baking.
- Squeezing the grated cassava well is essential; too much moisture will make the pudding dense and gummy rather than tender.
- For an extra tropical note, fold in 1/2 cup finely chopped ripe banana or a handful of toasted desiccated coconut before baking.
- Serve with a drizzle of warm coconut cream or a scoop of vanilla ice cream for a true island-style finish.
- Leftovers keep refrigerated for up to 3 days and reheat beautifully in a low oven with a splash of coconut milk.
