Fiadoe

Fiadoe is a beloved Surinamese-Javanese baked pudding with roots in the rich culinary mosaic of the Guianas and the wider Caribbean. It blends grated cassava and fragrant coconut milk with warm spices, a touch of caramel-like sweetness from brown sugar, and the lush richness of butter and eggs. Studded with plump raisins, perfumed by vanilla extract, brightened with lime zest, and rounded out by cinnamon, nutmeg, and a whisper of salt, the result is a tender, sliceable, naturally gluten-free cake-pudding that feels both homey and celebratory. Some cooks soak the raisins in a little rum, an Afro-Caribbean flourish that adds depth and aroma. Over generations, this dessert has traveled from family gatherings and street-side bakeries to festive tables, cherished for its satisfying texture and a flavor profile that is equal parts cozy and tropical.

Ingredients

• About 1.2 kg grated cassava (well-drained)
• 400 ml coconut milk
• 200 g grated unsweetened coconut
• 250 g packed brown sugar
• 3 large eggs
• 115 g melted butter (plus extra butter for greasing)
• 150 g raisins
• 2 tbsp rum (optional, for soaking the raisins)
• 2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1 tsp finely grated lime zest
• 1/2 tsp salt

Before you begin

Choose fresh, firm cassava with unblemished skin. Peel and grate, then squeeze out excess liquid with a clean cloth; this concentrates flavor and improves the final texture. If you prefer a softer crumb, increase the coconut milk slightly; for a chewier bite, add a touch more grated coconut. Soaking the raisins in warm rum plumps them and infuses gentle warmth; it is optional but recommended. Classic aromatics—vanilla extract, a hint of almond extract, cozy cinnamon, nutty-sweet nutmeg, and lively lime zest—create the signature fragrance, while a pinch of salt balances sweetness.

Step-by-step preparation

1. Heat the oven: Preheat to 175°C (350°F). Grease a medium baking dish generously with butter so the sides and base are well coated.
2. Plump the fruit (optional): Combine the raisins and rum, then set aside for at least 15 minutes so the raisins absorb the rum.
3. Prepare the base: Place the grated, well-drained cassava in a large bowl. Add the grated coconut and toss to distribute evenly.
4. Mix the wet ingredients: In a separate bowl, whisk the eggs until smooth. Whisk in the coconut milk, melted butter, vanilla extract, and, if using, almond extract.
5. Sweeten and season: Add the brown sugar, cinnamon, nutmeg, lime zest, and salt to the wet bowl, whisking until the brown sugar mostly dissolves.
6. Combine: Pour the wet mixture over the cassava and coconut. Stir until thoroughly integrated. Fold in the soaked (or dry) raisins along with any remaining rum.
7. Pan and smooth: Scrape the batter into the prepared dish. Smooth the surface; dot a few tiny flecks of butter on top for extra gloss.
8. Bake: Transfer to the oven and bake until the center is set and the top is bronzed and slightly caramelized, about 60 to 75 minutes. The edges will be deeper in color; a skewer inserted near the center should come out with moist crumbs, not wet batter.
9. Cool and slice: Let the Fiadoe cool until just warm; this firms the structure for clean slices. Run a thin knife around the edges, then cut into squares or diamonds.

Serving and enjoyment

Serve Fiadoe warm or at room temperature. The gentle sweetness of brown sugar and the richness of butter and eggs play beautifully with the tropical character of coconut milk, grated coconut, and fragrant vanilla extract. Citrus-laced aroma from lime zest brightens each bite, while cinnamon and nutmeg deliver cozy depth. For a celebratory touch, drizzle a whisper of warm rum over individual slices or pair with black tea or strong coffee. The plump raisins add bursts of texture throughout, making each slice satisfyingly varied.

Tips and variations

• Texture tuning: For a silkier, custard-forward crumb, add a splash more coconut milk. For a heartier chew, increase the grated coconut slightly.
• Spice balance: Adjust cinnamon and nutmeg to taste. A little extra lime zest boosts brightness without added sweetness.
• Flavor boost: Soak the raisins in gently warmed rum for at least 10 minutes to amplify their juiciness.
• Pan choice: A metal pan promotes a deeper crust; glass yields a gentler browning. Either way, a good coat of butter prevents sticking and adds flavor.
• Finish: For a glossy top, brush the surface, right after baking, with a small dab of melted butter.

Make-ahead, storage, and reheating

Fiadoe keeps well. Once cool, cover and refrigerate. To serve later, warm slices briefly until the butter-rich crumb softens and the aromas of vanilla extract, cinnamon, and nutmeg reawaken. If the cake feels too firm, a very light splash of warmed coconut milk over a slice before reheating returns moisture. The flavors of cassava, coconut milk, and grated coconut continue to meld, while the gentle sweetness of brown sugar settles into a balanced, toffee-like note.

Troubleshooting

• Too wet: If the center is loose after 60 to 75 minutes, bake longer, tenting loosely with foil to prevent over-browning. Next time, squeeze more moisture from the grated cassava or reduce the coconut milk slightly.
• Too dry: Add a touch more coconut milk to the batter or reduce the bake time by 5 to 10 minutes. A light brush of melted butter after baking also helps.
• Not sweet enough: Increase the brown sugar incrementally; a small change goes a long way.
• Muted flavor: A pinch more salt heightens complexity; a little extra lime zest refreshes the finish; an added splash of vanilla extract deepens aroma.

Why this recipe works

Grated cassava provides natural starches that set into a tender, sliceable structure without flour. The fats from butter and coconut milk deliver richness and a soft crumb, while eggs add lift and custard-like stability. Caramel notes from brown sugar echo the toasted edges that form as the mixture bakes. With spice from cinnamon and nutmeg, bright lime zest, sweet pops of raisins, and a balancing touch of salt, every bite lands harmoniously—deep, fragrant, and gently tropical.