Cassava and Sweet Potato Coconut Pudding

Name: Cassava and Sweet Potato Coconut Pudding
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Cuisine: Solomon Islands
Ingredients: 500 g Cassava Root (sweet variety, peeled and finely grated); 250 g Sweet Potato (peeled and grated); 300 ml Coconut Milk; 90 g Palm Sugar (finely chopped); 2 g Salt; 2 pcs Banana Leaf (wiped clean)

A baked island-style pudding of grated sweet cassava, sweet potato, coconut milk, and palm sugar, lined with banana leaf.

Prep

25m

Cook

Serves

Estimated

Nutrition

Per serving

520kcal

Calories

Protein

19g

Fat

87g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pudding

500g
Cassava Root (sweet variety, peeled and finely grated)
250g
Sweet Potato (peeled and grated)
300ml
Coconut Milk
90g
Palm Sugar (finely chopped)
2g
Salt
2pcs
Banana Leaf (wiped clean)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Preheat the oven to 180°C (350°F).
02
Combine the cassava root, sweet potato, coconut milk, palm sugar, and salt in a bowl and mix well.
03
Line a baking dish or tray with one banana leaf, then spread the pudding mixture evenly inside. Cover with the second banana leaves.
04
Bake for about 60 minutes, until the cassava root is thoroughly cooked and the center is firm rather than gummy.
05
Let it cool slightly before cutting and serving.

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