Cassava Coconut Ginger Pudding with Cream Cheese & Pomegranate reduction


Serves 4
Cooking time: 20 mins.
Prep time: 10 mins.


  • 1ltr whole milk
  • 3large eggs
  • 1/3cup granulated sugar
  • 2 cassava roots
  • ½ cup Sprig Jar of Coconut and Ginger Love
  • 2 cups pomegranate juice
  • 1 cup cream cheese


  • Pressure cook the cassava roots for 2 to 3 whistles with the skin intact.
  • When done, remove the skin, blend it to smooth velvety paste. You don’t need to add water or anything while blending.
  • Add the milk and egg to a medium saucepan and whisk well to combine.
  • Add the coconut ginger spread and tapioca and mix well.
  • Turn heat to medium and bring mixture to a bubbling, full boil (stirring constantly, to not it burn).
  • Remove from heat when the desired consistency is reached.
  • Let it cool.
Pomegranate Reduction Sauce
  • Pour the pomegranate juice into a small pot.
  • Bring to a boil over high heat.
  • Keep boiling until the pomegranate juice is reduced by 3/4th (only 1/2 cup is left) and has syrupy consistency.
  • Remove the pomegranate sauce from heat, pour into a cup and let cool.

Add the pomegranate sauce to the cream cheese and give a nice whisk.

Layer the bottom of your serving glass with pomegranate cream cheese mix. Gently pour in the Cassava pudding and garnish it with pomegranate seeds.