The dasheen, also known as coco, is most often used in Jamaica and Caribbean soups. The nutty flavor of the dasheen is perfectly blended with coconut and fruit for a tasty pudding dessert. Dasheen is often called coco, even though coco is a slightly smaller relative of the dasheen. This ancient tuber is actually called taro and was known to have been part of the Roman diet in ancient times.
Jamaican Dasheen Pudding Recipe
- 1/2 cup coconut milk
- 1 cup dasheen, grated
- 1/2 cup brown sugar
- 1 cup whole wheat flour
- 1/2 tsp nutmeg
- 1/2 tsp vanilla
- 1 tsp baking powder
- 1 tsp salt (only if using butter)
- 1 cup soaked fruits
- 1/2 cup butter or margarine
- 1/4 cup dried coconut, toasted
- Preheat oven to 350°F (180°C).
- Add the coconut milk to the grated dasheen. Beat until fluffy.
- Add remaining ingredients and beat until very light and fluffy.
- Pour into greased baking pan.
- Bake 40 to 45 minutes, or until tester comes out clean when inserted into the pudding.
Credits: Windsor Murphy. www.jamaicans.com