Coconut, Cassava and Papaya Pudding is a traditional Federated States of Micronesia recipe for a classic dessert of sweetened mashed cassava, paya and coconut bound with eggs and oven baked to cook. The full recipe is presented here and I hope you enjoy this classic Federated States of Micronesia version of: Coconut, Cassava and Papaya Pudding.
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In Federated states of Micronesia there is not a culture of desserts and sweets. They typically use grated coconut or coconut milk together with a tuber like cassava, batata (a type of sweet potato) or breadfruit adding some cane sugar for sweetness. This pudding is typical of the type, and is made from a sweetened mixture of coconut, yuca and papaya bound with eggs.
Ingredients:
300g grated coconut
600 grams of boiled cassava
300 grams papaya meat
180 grams brown or cane sugar
2 eggs
Method:
Peel the cassava, cutting into pieces and removing the core. Place in a saucepan, cover with water then bring to a boil over high heat. Reduce the heat to medium and continue cooking for 10 minutes.
Preheat oven at 200°C.
Halve the papaya, remove the seeds then peel before cutting into pieces. Transfer these to a bowl.
Once the cassava is cooked, drain and add to the bowl with the papaya. Mash the cassava with the papaya, mixing thoroughly to combine.
Add the grated coconut and mix with the other ingredients.
Stir in the sugar then whisk the eggs, add to the cassava-papaya-coconut mixture and mix well to combine.
Once all the ingredients are thoroughly mixed scrape into a greased oven-proof dish. Flatten the surface to make it look neat.
Transfer to the centre of your pre-heated oven and bake for 30 minutes, until heated through and the top is golden brown.
Remove from the oven and set aside to cool completely. Cut into squares and serve.
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