Through the years I’ve made no small secret of the fact that cassava is one of my favourite local ingredients. Starchy and viscous it lends easily equally well to savoury and sweet applications, yet outside of cassava pone, most people don’t think of other ways to incorporate this tuber into desserts. Hopefully, my recipe for this chocolate vegan pudding will change all that!
Cassava’s viscous qualities naturally thicken this pudding, no need for double boilers or separating eggs! It’s practically foolproof Use the best unsweetened dark chocolate that you can get your hands. Trinidad cocoa bars are my go-to and my choice over and over again is a local brand called Carlos. If you have a sweet tooth you definitely want to use Cream of Coconut, however if you wanted a more muted finish feel free to substitute sweetened coconut milk.
For an extra-special finish, pair it with a Tawny Port, such as Warre’s. Sublime!
Watch me make my Vegan Chocolate Cassava Pudding on Episode 8 of Sweet Han': Caribbean Cooking with Sarina!
Chocolate Cassava Pudding
Inspired by a recipe from Jon the Chef at ow.ly/hVTjl
Serving Size: 4
1 ½ cups cassava, cubed
2 cups chocolate almond milk
¼ cup sugar
1 14-oz tin cream of coconut
½ cup bittersweet chocolate, grated
¼ tsp salt
4 dashes Angostura bitters
1. Blend cassava with ½ cup chocolate almond milk until liquified.
2. Pour liquid into a medium saucepan with remaining chocolate almond milk over medium heat until it’s a slight simmer.
3. Ad sugar, coconut cream and salt.
4. Reduce heat to low, whisk constantly until mixture thickens (approx. 15 minutes).
5. Whisk in chocolate and bitters.
6. Remove from heat.
7. Serve garnished with added grated chocolate and dessicated coconut.
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