Author Notes
This lovely chewy, intensel coconut flavored dessert always pleases. —nykavi
Ingredients
-
2 pounds
Frozen Grated Cassava
-
2
cans Coconut Milk
-
1
can Cream of Coconut
-
4 tablespoons
melted Butter
-
2
Eggs
-
1 2/3 cups
Sugar
-
a pinches
Of Kosher Salt
-
1 12 ounces
jar Macapunto or Coconut Sport
Directions
-
Defrost cassava. Scrape into a large mixing bowl
-
Heat oven to 300F.
-
Add coconut milk, cream of coconut, melted butter, eggs, sugar and salt to cassava. Mix gently till batter is smooth and creamy.
-
Pour batter into a 13x8 inch ovenproof dish.
-
Bake for 1 1/2 to 2 hours till the mix has set. The center should be jelly like when shaken. The sides should be slightly tinged brown.
-
Remove from oven and cool on a rack for 5 minutes.
-
Empty the contents of the jar over bibinca. Use a spatula to spread coconut strands all over.
-
Enjoy bibinca warm or at room temperature. DO NOT REFRIGERATE.
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