The Ultimate Jamaican Cassava Pudding

March 19, 2011
Jamaica Cassava Pudding

Whether you’re a native Jamaican, or just love to soak up the irie island vibe as a visitor, you’ve probably heard of cassava – an indigenous, shrubby plant often used to make tapioca. Jamaicans grow up eating the sweet treat in the form of cassava pudding, and travelers will find no shortage of cassava options on most resort menus. But if you can’t hop on a plane to Montego Bay every time you need a fix, we’ve tracked down the next best thing: the ultimate cassava pudding recipe, perfected by Chef Brown of Villa Lolita at the Tryall Club, so now you can whip up the authentic island dessert right at home. Bon appetit!

Ultimate Cassava Pudding

  • 2 cups grated sweet cassava
  • 1/2-cup brown sugar
  • 3 cups coconut milk
  • 1 tbs vanilla extract
  • 1 tsp nutmeg
  • 1 tsp ground cinnamon
  • 1/4-cup flour
  • 1 tsp baking powder
  • 1 tbs soft butter
  • 1 tsp salt

Combine sugar, vanilla, coconut milk and cassava. Separately, combine flour, cinnamon, nutmeg, baking powder and salt, then add to cassava mixture. Mix until smooth. Pour into a greased and lightly floured 6×6 pan and bake in a pre-heated oven at 300 degrees for two hours. Best served warm with avocado and butter.



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