Coconut and Cassava Bake
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 4 Person(s)
Recipe
- 1/2 teaspoon(s) cinnamon powder
- TOPPING:
- 1 1/2 cup(s) sugar
- 1 cup(s) Grace Coconut Milk
- 2 cup(s) cassava flour
- 1/2 cup(s) sweetened condensed milk
- 1/2 teaspoon(s) nutmeg, grated
- 2 tablespoon(s) white rum
- 4 cup(s) Grace Coconut Milk
- 2 large eggs, beaten
- 1/2 teaspoon(s) vanilla
- 1 cup(s) coconut jelly
Coconut and Cassava Bake Directions
- In a bowl, combine cassava flour, sugar, cinnamon powder and nutmeg. Mix well and set aside.
- In another bowl, combine coconut milk, eggs and a pinch of vanilla. Whisk well.
- Make a well in the center of the dry ingredients and pour in the coconut milk mixture, then add the finely chopped jelly coconut.
- Grease baking tin, then pour the batter in and put to bake in a pre-heated oven at 180 degrees C or 350 degrees F for 40 minutes. Place tin on the top shelf of the oven.
- Remove from oven and serve with topping.
Method For Topping: - In a sauce pan combine milk and sweetened condensed milk. Stir over medium flame until smooth mixture is formed and allow to come to a boil.
- Remove from flame and mix in the white rum.
- Drizzle over the Coconut Cassava Bake.
