• Ingredients: 3 egg yolks 2 eggs 1 (14-ounce) coconut milk 1 cup whipping cream or evaporated milk 2 cups chopped or shredded peeled cassava or yuca root 1 cup bottled macapuno (shredded coconut preserve), optional Sugar 10 to 12 strawberries Combine egg yolks and eggs in bowl and stir to blend. Add whipping cream, cassava and macapuno. Add 1/2 cup sugar or to taste. Turn into 10 to 12 buttered ramekins or custard cups leaving about 3/4-inch head space. Place on baking sheet and bake at 350 degrees 35 minutes or until knife inserted near center comes out dry. Remove from oven. Cover tops with about 1 tablespoon sugar. Broil to caramelize or brown the sugar topping. Top with strawberries, sliced or left whole. Makes 10 to 12 servings. Note: Macapuno is available at Filipino or Chinese markets. Remove any woody centers from cassava if present.

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