Dessert
Cassava Pudding with Cardamom
About this dish
This cassava pudding is a quiet rebellion on a plate. It’s humble, creamy, and wild—made with grated cassava, coconut milk, and a ghostly touch of green cardamom that lingers like a secret.
I learned this from an old woman in Veracruz who swore cassava never forgot its roots. She was right.
The pudding is silk, the spice is mischief, and once it cools, it sets into a sliceable cuddle. No oven, no fuss—just a pot, a spoon, and patience.
Ingredients
UK and US measurements are both included for every recipe.
cassava (yuca)
other1 kg (2.2 lbs), peeled
coconut milk
dairy2 cans (400 ml each)
Imperial measurement: 2 cans (13.5 oz each)
piloncillo or dark brown sugar
other200 g (1 cup packed)
Imperial measurement: 1 cup packed
cardamom pods
spice6 pods (1½ tsp seeds)
ground cardamom
spice½ tsp
Sea salt
spice¼ tsp
Vanilla extract
liquid1 tsp (optional)
Toasted coconut flakes
fruit¼ cup
Method
Prepare the cassava
15 minutesPeel the cassava and remove any woody core. Using a box grater or food processor, grate the cassava into fine shreds. You should have about 5 cups.
Crush the cardamom
5 minutesIn a mortar or a heavy pan, crack the cardamom pods and remove the seeds. Grind the seeds to a fine powder; discard the pods or reuse for other recipes.
Combine ingredients
5 minutesIn a large pot, combine the grated cassava, coconut milk, piloncillo (or sugar), ground cardamom, sea salt, and the crushed cardamom seeds. If using vanilla, add it now.
Simmer the mixture
40 minutesStir well and bring to a gentle boil over medium heat. Reduce heat to low or medium-low to maintain a bare simmer. Cook, stirring occasionally to prevent sticking, until the cassava is tender and the mixture has thickened into a paste-like consistency, about 40–45 minutes. The pudding will continue to thicken as it cools.
Cool and set
2 hoursPour the hot pudding into a serving dish or individual bowls. Smooth the top with a spatula. Let it cool to room temperature, then refrigerate for at least 2 hours or overnight until fully set.
Serve
5 minutesBefore serving, sprinkle with toasted coconut flakes and a light dusting of ground cardamom if desired. Serve chilled and enjoy their name.
Equipment
- Box grater or food processor
- Large heavy-bottomed pot
- Wooden spoon
- Mortar and pestle (optional)
- Measuring cups and spoons
Nutrition facts
Tips
- If fresh cassava is hard to find, you can use frozen whole cassava, just thaw completely and pat dry before grating.
- Do not overcook the pudding, it will thicken as it cools.
- For a crispier top, broil the chilled pudding for a minute right before serving.
- If you prefer a sweeter pudding, increase the sugar to 1.5 cups, but I like to keep the edge sharp.
Serving suggestions
- Serve chilled, topped with toasted coconut and a pinch of ground cardamom.
- For.
- For extra indulgence, drizzle with coconut cream or add fresh tropical fruits like mango or berries. A strong coffee or spiced tea cuts through the sweetness beautifully.
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Recipe by
Diego Garcia
Specialises in Mexican cuisineDiego is a taquero who uses a secret salsa roja that involves dried chiles he grows himself. He is a local legend.
Describe yourself in three words: Mysterious, proud, spicy.