CASSAVA (OR YUCA) COCONUT PUDDING
3 egg yolks
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
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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