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Cassava & Almond Milk Pudding with Balsamic Figs


Cassava is one of those staple goods that are harvested in West African countries that can be used for so many different dishes. If explained to someone who has never tried Cassava before its hard to find an equivalent. I would say there is no equivalent ingredient that I could possibly think of that would describe the very unique taste and texture of this ingredient.


Cassava is mostly used in savoury dishes but I decided to use it for a sweet dish also because of the sweet and tangy taste that Cassava has. The taste and smell of cassava is quite intense and really overpowers any other taste included. For this reason I shortly sautéed the figs in balsamic vinegar which corresponded perfectly with the Cassava and Almond Pudding.  Since the Starch level of Cassava is very high the Cassava Milk can end up being extremely thick. Depending on your preference you can add some milk but for this recipe I decided to leave the Milk very thick.


Travelling Croatia we meet the beautiful fig season. The streets were lined with lush fig trees ripe with green figs. On our way to a beautiful small beach on the east of the island Hvar we encountered a ripe Fig tree and decided to pick some. I must say these must have been the best figs I have ever eaten but maybe it was simply the incredible heat and being extremely hungry after a two hour swim in the ocean. The Croatians are incredibly proud of their food, fresh produce harvested from mountain top farms, freshly fished fish from the Adriatic and distinct Croatian flavours like lavender and basil. Eating in Croatia was not only inspiring for future recipe but really was a feast and incredibly enjoyable as they put incredible love and care into the food they cook.


I hope you enjoy this recipe just as much as I do :)

Cassava & Almond Milk Pudding with Balsamic Figs

Recipe Type




Westafrican & Croatian


A Sweet Point of View

Cook time:

25 mins

Total time:

25 mins




  • Cassava & Almondmilk

  • 120 g Cassava (Peeled and Cut)

  • 800 ml Water or 6 small Cups

  • 100 g Almonds

  • Cassava & Almondmilk Pudding with Balsamic Figs

  • 300 ml Cassava & Almondmilk

  • 120 g Xylitolsugar (Birchsugar)

  • 65 g Mais - Starch


  1. Cassava & Almondmilk

  2. Peel the Cassava and cut it into small pieces. Then place the cut Cassava into a Saucepan and add the double amount of water. Then cook the cassava until it is soft to the touch. You can check this by sticking a knife into the Cassava Pieces to check how soft they really are. Then place the cooked Cassava and the Almonds into a Mixer and add 800 ml Water. Mix everything up until both the Cassava and Almonds are well blended. Then sift the almond & cassava milk to make it less creamy.

  3. Cassava & Almondmilk Pudding with Balsamic Figs

  4. Place 300 ml of the Milk in a Saucepan and slowly add the Mais Starch and Sugar. Whisk all the while to avoid clumping. Cook until the milk thinkers. Then pour into 4 medium sized Pudding forms and cool for about 3 hours or until firm.

  5. Then sauté the figs in a saucepan with 2 Tablespoons of Balsamic Vinegar by cooking the figs for 2 minutes at extremely low heat.

  6. Take out the Puddings from the form and then add the Balsamic Figs on top.