Mouthwatering Paleo-Friendly Ghanaian Coconut Cassava Pudding: A Perfect Balance of Taste & Tradition
Discover a delicious Paleo-friendly version of the traditional Ghanaian coconut cassava pudding. This recipe combines the rich flavors and textures of Ghanaian cuisine with a focus on mouthfeel, aroma, and plating appeal. Savor every bite as you explore the cultural significance of these ingredients and indulge in this scrumptious dessert.
Allergens
Dairy (if using butter), Nuts (almond milk)
Ingredients
- 1. 2 cups grated cassava (tapioca flour can be used as a substitute) 2. 1 cup full
- fat coconut milk 3. 1/2 cup unsweetened almond milk 4. 1/4 cup raw honey or maple syrup (for Paleo
- compliant sweetness) 5. 1/4 cup chopped dates 6. 1/2 teaspoon ground cinnamon 7. 1/2 teaspoon ground nutmeg 8. A pinch of sea salt 9. 2 tablespoons grass
- fed unsalted butter or coconut oil (for Paleo)
Instructions
- In a large mixing bowl, combine grated cassava, coconut milk, almond milk, honey or maple syrup, chopped dates, ground cinnamon, ground nutmeg, and a pinch of sea salt. Mix well until all ingredients are thoroughly combined.
- Melt the butter or coconut oil in a saucepan over low heat. Pour the melted butter or coconut oil into the mixture and mix until fully incorporated.
- Preheat your oven to 350°F (175°C). Grease a small baking dish with grass fed unsalted butter or coconut oil.
- Pour the cassava mixture into the greased baking dish, spreading it out evenly.
- Bake in the preheated oven for 35 minutes or until the top of the pudding is golden brown and slightly crispy.
- Remove from the oven and allow to cool slightly before serving.
Chef’s Insight
The combination of cassava and coconut creates a unique texture that is both light and dense, making this dish perfect for those who enjoy the mouthfeel of traditional Ghanaian desserts.
Notes
For best results, use freshly grated cassava instead of pre-packaged cassava flour.