Baked Cassava Coconut Pudding - Gluten-Free

Get ready to discover your new favorite dessert! This Baked Cassava Coconut Pudding is a truly special treat that will have you reaching for seconds. Imagine a warm, tender center with lightly crisp edges, bursting with tropical coconut flavor and a hint of vanilla and cinnamon. It's perfectly sweet, incredibly satisfying, and wonderfully comforting – all while being completely gluten-free, vegan, and made with whole-food leaning ingredients. Whether you're a seasoned baker or just starting out, you'll love how straightforward it is to whip up this coconut-sweetened pudding. It's not just a dessert; it's a delightful experience that’s perfect for any occasion.

Ingredients

• 1.5 lbs (approximately 680g) frozen grated cassava, thawed (or fresh, prepared as noted below)
• 1 (13.5 oz / 400ml) can full-fat coconut milk
• ½ cup (100g) coconut sugar
• ½ cup (40g) unsweetened shredded coconut
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• Optional add-ins: ¼ cup raisins OR 1 teaspoon lime zest OR ¼ teaspoon ground nutmeg

Directions

1. Prep the Cassava (The Make-or-Break Step): If using frozen grated cassava, ensure it's fully thawed. Place the thawed cassava in a cheesecloth or clean kitchen towel and squeeze firmly to remove excess liquid. For fresh cassava, peel the root using a sharp knife, then cut it in half lengthwise and remove the fibrous core. Grate the cassava using the fine side of a box grater or a food processor, then squeeze out excess liquid as described for frozen. This step is crucial for the final texture!
2. Mix Wet Ingredients: In a large mixing bowl, combine the full-fat coconut milk, coconut sugar, vanilla extract, ground cinnamon, and sea salt. Whisk until the coconut sugar is mostly dissolved.
3. Combine + Rest: Add the squeezed grated cassava and unsweetened shredded coconut to the bowl with the wet ingredients. Stir well with a spatula until everything is evenly combined. Let the mixture rest for 10 minutes; this allows the cassava and shredded coconut to hydrate evenly and absorb the flavors.
4. Bake: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour the cassava mixture into the prepared dish and spread evenly. Bake for 55-65 minutes, or until the edges are nicely browned and the center is set with only a slight jiggle when gently shaken.
5. Cool to Set: This is a non-negotiable step for the perfect texture! Remove the pudding from the oven and let it cool completely on a wire rack for at least 2-3 hours, or even longer. As it cools, the pudding will firm up and develop its characteristic tender, chewy texture.
6. Slice + Serve: Once fully cooled and set, slice the cassava pudding into squares. It can be enjoyed warm (gently reheated) or chilled, depending on your preference.