| Servings | Prep Time | Cook Time |
| 10 | 10minutes | 1hour |
| Servings | Prep Time |
| 10 | 10minutes |
| Cook Time |
| 1hour |
Ingredients
- 1 can coconut milk (400mL)
- 1 can coconut cream (560mL)
- 2 packages grated cassava (454g frozen bags found in Asian grocery stores)
- 1 1⁄2 cup sugar
Servings:
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Ingredients
Servings:
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Instructions
- Preheat oven to 375F
- Place defrosted grated cassava, coconut milk, half can of coconut cream and 1 cup of sugar in a large bowl. Mix with a spoon until sugar is dissolved.
- Pour mixture into lasagne dish lined with parchment paper. Bake uncovered on centre rack for 45 minutes, until the mixture is solid.
- Mix 1/2 cup of sugar into the remaining coconut cream until sugar is dissolved. Pour on top of cake.
- Place cake back into oven and broil until the top layer is caramelized - around 5-10 minutes, depending on your oven.
Recipe Notes
If you cannot find coconut cream, you can use 2 cans of coconut milk instead and the recipe will turn out fine.
If you are not able to find grated cassava, you can make it yourself with fresh cassava root. Simply peel and grate, or use a food processor.
