Entree: Solomon Islands – Cassava Pudding (Baked or steamed coconut cassava cake made from grated cassava, coconut milk, and sugar)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 55 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 4 cups (approx. 800 g) grated cassava (fresh or thawed frozen)
- 1 1/2 cups (360 ml) coconut milk
- 1 cup (200 g) brown sugar or palm sugar, packed
- 2 large eggs, beaten, approx. 100 g
- 1/2 cup (115 g) melted butter or coconut oil
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2 g) salt
- 1/2 tsp (1 g) ground cinnamon (optional)
- 1/4 cup (35 g) shredded toasted coconut for topping (optional)
- 1 tbsp (15 g) butter or oil for greasing the pan

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch (23x23 cm) baking dish with 1 tbsp (15 g) butter or oil.
2. If using fresh cassava, peel and grate it; if using frozen, fully thaw and drain. Squeeze lightly to remove excess free water so the mixture is moist but not soupy.
3. In a large bowl, whisk together the coconut milk, brown sugar, beaten eggs, melted butter or coconut oil, vanilla extract, salt, and cinnamon until sugar is dissolved.
4. Add the grated cassava to the wet mixture and stir until evenly combined.
5. Transfer the mixture into the prepared baking dish, smoothing the top. Sprinkle shredded toasted coconut on top if using.
6. Bake for 45–60 minutes, or until the center is set and the top is golden brown and slightly caramelized. If the top browns too quickly, cover loosely with foil.
7. Remove from oven and let cool 15–20 minutes before slicing. Serve warm or at room temperature.