Recipes

Directions

• Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with banana leaves for added flavor.
• In a large mixing bowl, combine the grated cassava, condensed milk, coconut milk, evaporated milk, eggs, melted butter, sugar, and vanilla extract. Mix well until all ingredients are evenly incorporated.
• Pour the cassava mixture into the prepared baking dish, spreading it out evenly with a spatula
• Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the edges are slightly crispy.
• Remove from the oven and allow the cassava cake to cool
• Start preparing the Coconut Whipped Cream
• Coconut Whipped Cream
• Place the can of coconut milk in the refrigerator overnight to allow the cream to separate from the liquid.
• Once chilled, carefully open the can of coconut milk without shaking it. You should see a thick layer of coconut cream on top
• Scoop out the solid coconut cream into a mixing bowl, leaving behind the liquid (you can save the liquid for smoothies or other recipes).
• Using a hand mixer or stand mixer, whip the coconut cream on medium-high speed until it becomes fluffy and peaks form, similar to traditional whipped cream.
• If desired, add powdered sugar and vanilla extract to sweeten and flavor the whipped cream. Start with 1 tablespoon of powdered sugar and adjust to taste.
• Continue whipping the mixture until the sugar is fully incorporated and the whipped cream is smooth and creamy
• Use immediately as a topping for desserts, fruit, or beverages, or store in the refrigerator for up to a few hours before serving.