INGREDIENTS:
3 cups cassava, grated and well drained1 can (439 g) fresh pineapples, crushed and well drained2 pcs eggs1 & 1/2 cups thick coconut milk1/3 cup pure coconut milk (for topping)3/4 tbsp butter or margarine1 & 1/2 cups white sugarSalt, to taste
HOW TO COOK:
In a mixing bowl, beat the eggs.Add- in the sugar, salt, and butter then mix well.Stir- in the thick coconut milk, grated cassava, and crush pineapples.Pour the mixture into a greased square pan (8″ x 8″).Bake in a 350 F preheated oven until light brown.Pour pure coconut milk on top.Bake 5 minutes more or until top is golden brown.Remove from oven, allow to cool, and enjoy!
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