Image © Sarina Bland
“While chocolate in all forms is irresistible, the addition of cassava to this chocolate pudding brings heft and decadence. Licking your spoon is not optional, it is mandatory.” – Sarina Bland, TriniGourmet
Chocolate Cassava Pudding
Course:
Breads, Cakes & Pastries
Cuisine:
Caribbean
Servings: 4
Ingredients
- 1 ½ cups cassava cubed
- 2 cups chocolate almond milk
- 1/4 cup sugar
- 1 14-oz can cream of coconut
- 1/2 cup bittersweet chocolate grated
- 1/4 tsp. salt
- 4 dashes Angostura bitters
Preparation
-
Blend cassava with 1/2 cup chocolate almond milk until liquified.
-
Pour liquid into a medium saucepan with remaining chocolate almond milk over medium heat until it’s a slight simmer. Add sugar, coconut cream and salt.
-
Reduce heat to low, whisk constantly until mixture thickens (approx. 15 minutes). Whisk in chocolate and bitters.
-
Remove from heat. Serve garnished with added grated chocolate and desiccated coconut.
Cook's Notes
- If you have a sweet tooth you definitely want to use Cream of Coconut but for a more muted finish substitute with sweetened coconut milk. - Pair with a Tawny Port for an extra-special finish.
This recipe was published in the December 2015 edition of Cooking Sense magazine.
