Here's a simple and delicious recipe for preparing cassava with coconut.

Cassava with Coconut Recipe

Ingredients:

2 cups of cassava (yucca)

1 cup of grated coconut (fresh or desiccated)

1/2 cup of coconut milk

1/4 cup of sugar (adjust to taste)

A pinch of salt

Water (for boiling)

Instructions:

Prepare the Cassava:

Peel the cassava using a sharp knife to remove the tough outer skin.

Cut the cassava into 2-3 inch pieces and remove the woody central core if present.

Cook the Cassava:

In a large pot, add the cassava pieces and cover them with water. Bring to a boil.

Reduce the heat and let it simmer for about 20-30 minutes until the cassava is tender (you can test by piercing it with a fork).

Once cooked, drain the water and let it cool slightly.

Combine with Coconut:

In a large mixing bowl, combine the cooked cassava, grated coconut, coconut milk, sugar, and a pinch of salt.

Use a fork or potato masher to mash the cassava and mix everything until well combined. You can leave some chunks for texture if desired.

Optional: Cook Further (if desired):

For a slightly firmer texture, you can transfer the mixture into a greased baking dish.

Bake in a preheated oven at 350°F (180°C) for about 25-30 minutes until the top is slightly golden.

Serve:

Allow the cassava with coconut to cool slightly before serving. It can be enjoyed warm or at room temperature.

This sweet and creamy dish makes for a great side or dessert. Enjoy your cassava with coconut!

CALL INFO:0710528701

Hawajuma928@gmail.com