Caribbean
⭐ Highly Rated
15 minmedium
CaribbeanDessert
Recipe Story
origins & traditionsThis beloved Caribbean dessert showcases the natural sweetness of ripe plantains paired with earthy cassava root, creating a unique pudding with incredible texture and depth. The dish is enriched with sweetened condensed milk, coconut milk, and fragrant spices like cinnamon and nutmeg. Fresh lime zest adds brightness while vanilla extract rounds out the flavors. Traditionally baked until golden and set, this pudding develops a slightly crispy top while maintaining a creamy, custard-like interior. Often served at family gatherings and special occasions throughout the islands, this comforting dessert represents the resourcefulness of Caribbean cooking, transforming humble root vegetables into an indulgent treat. The combination of textures from the tender plantains and slightly grainy cassava creates a memorable eating experience that has been passed down through generations.
Instructions
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Preheat oven to 350°F and grease a 9x13 casserole dish with butter.
Peel and grate the cassava root using a box grater, squeezing out excess liquid through a clean kitchen towel.
Peel the ripe plantains and mash them thoroughly with a fork until smooth.
In a large mixing bowl, combine the grated cassava and mashed plantains.
Add the sweetened condensed milk, coconut milk, eggs, melted butter, and vanilla extract to the bowl.
Whisk together the flour, cinnamon, nutmeg, and salt in a separate bowl.
Gradually fold the dry ingredients into the wet mixture until well combined.
Add the lime zest and sugar, mixing until the batter is smooth and uniform.
Pour the batter into the prepared casserole dish, spreading evenly.
Bake for 50-55 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow to cool for 15 minutes before slicing into squares.
Serve warm or at room temperature, optionally topped with a dollop of whipped cream.
Sweet Plantain Cassava Pudding
3.6 (17)
A rich and creamy traditional island dessert combining ripe plantains and cassava root with warming spices, sweetened condensed milk, and a hint of lime zest for an authentic taste of the islands.
medium
1h 20m
8 servings
Ingredients
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Main Ingredients
- 3 pieces plantain, very ripe, peeled and mashed
- 2 pieces sweet-potatoes, peeled and grated (substitute for cassava)
Wet Ingredients
- 1 cups milk, sweetened condensed milk
- 1 cups coconut, coconut milk
- 3 pieces eggs, beaten
- 4 tablespoons butter, melted
Flavorings
- 2 teaspoons vanilla-extract
- 1 pieces lime, zested
Dry Ingredients
- 1/2 cups flour, all-purpose
Spices
- 1 1/2 teaspoons cinnamon, ground
- 1/2 teaspoons nutmeg, ground
Sweetener
- 6 tablespoons honey
Seasoning
- 1/4 teaspoons salt
Chef Tips
expert advice•For best results, use plantains that are very ripe with black spots on the skin for maximum sweetness.
•Fresh cassava works best, but frozen grated cassava can be substituted if drained well.
•The pudding will firm up as it cools, so don't be alarmed if it seems soft when first removed from the oven.
•For a richer version, substitute half the coconut milk with heavy cream.
•Some families add raisins or dried fruit for extra texture.
•This dessert can be made a day ahead and actually tastes better after the flavors have melded overnight.
•For a more intense coconut flavor, toast some shredded coconut and sprinkle on top before baking.
•The lime zest is essential and should not be omitted as it balances the sweetness perfectly.
