Ingredients
Method
- Preheat oven to 350°F. Grease an 8x8-inch baking dish well.
- Melt butter and set aside.
- Grate or process the cassava until fine. You should get about 2½ cups, loosely packed.
- Grate the coconut until fine; about 1 cup.
- In a medium bowl, mix cassava and coconut.
- Add sugar, cinnamon, nutmeg, and black pepper.
- Stir in melted butter, essence, and coconut milk until fully combined. The mixture should be loose and moist, but not watery.
- Pour the mixture into a well-greased baking dish.
- Bake for 1 hour to 1 hour 15 minutes, or until golden brown, the edges are caramelized and beginning to pull away from the pan, and a knife inserted in the center comes out mostly clean.
- Allow to cool before slicing so the center has time to set.
Nutrition
Notes
- Want a chunkier texture? Don’t grate the cassava too fine. Just add a little more liquid to help it cook through.
- Baking time may vary depending on the depth of your dish.
- Fresh or frozen cassava both work—if using frozen, be sure to fully defrost (overnight in the fridge or water).
Recipe Printed From ThisBagoGirl.com
