(For all ingredients, please use organic versions if available)
Coastal Enyucado (Cassava Cake)½ cup shredded coconut
2 tablespoons anise seed
3 tablespoons vegetable oil
1 cup brown sugar
1 cup cubed coconut
Flour
Oil
1–2 glasses of water
Fruits to garnish (strawberries)
Shredded coconut
2 pounds raw shredded cassava
Soy Milk Coconut Rice Pudding1 cup rice
2 cups soy milk
Cloves to taste
Cinnamon to taste
¾ cup brown sugar
½ cup raisins
½ cup of shredded vegan cheese
¼ cup of shredded coconut
Coastal enyucado- Add the shredded coconut
- Mix with the cassava
- Add the brown sugar
- Stir it well in order to mix with the cassava
- Add the anise seed that had chopped
- Add the oil
- Add the coconut milk (blend coconut with water for 2 or 3 minutes)
- Mix that coconut milk with all the coconut meat
- Prepare the baking dish
- Put the oil and grease it
- Pour the flour
- Pour the dough into the baking dish
- Placed into the oven on low heat, covered, for about 45 minutes
- After the cake already baked then decorate it
- Ready to serve
Soy milk coconut rice pudding- Add 3 cups of hot water
- Put the rice initially and leave it uncovered
- Cook for about 10 minutes
- After it cooked well it is ready to add the other ingredients
- Add the cinnamon and mixing it
- Add all the cloves
- Add all of the sugar
- Add the soy milk
- Add the raisins (leave some to decorate when the time comes to serve it)
- Add the shredded vegan cheese
- Add the shredded coconut
- Mix all the ingredients
- Leave it on low heat for 5 minutes
- Decorate it with raisins on top
- Ready to serve