Pastel de yuca

Ingredientes

• 3 lbs peeled and grated cassava (or 3 lbs frozen grated cassava, thawed) see note below
• 1 cup grated coconut (or 1 cup frozen grated coconut, thawed)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon black pepper
• 2 teaspoons vanilla extract
• 2 teaspoons almond extract or Caribbean mixed essence
• 1 1/2 cups brown sugar
• 6 tablespoons softened butter (use non-dairy butter for a vegan option)
• 3 cups evaporated milk (equivalent to two 12oz tins, or use coconut milk for a vegan option)
• 1 teaspoon butter to coat the baking pan

Preparación

1. 1

   1. Preheat your oven to 350°F. Grease a baking pan of your choice with butter, I recommend a 10in for thicker pone or 9x13in for thinner pone.

2. 2

   2. Combine Ingredients (Fresh): If using fresh ingredients, peel and grate the cassava and coconut. Set them aside in a large mixing bowl.

3. 3

   3. Combine Ingredients (Frozen Substitution): If using frozen grated coconut or frozen grated cassava, thaw them completely before starting. Place the thawed cassava (3 lbs) and coconut (1 cup) into a large, deep mixing bowl.

4. 4

   4. Add the brown sugar, softened butter, ground cinnamon, freshly grated nutmeg, black pepper, vanilla extract, and almond extract to the bowl with the cassava and coconut.

5. 5

   5. Mix all the contents well using a whisk or wooden spoon until evenly combined.

6. 6

   6. Pour in the evaporated milk (or coconut milk for the vegan option) and mix gently to fully combine the liquid into the cassava mixture.

7. 7

   7. Pour the mixture into your prepared baking pan. Bake for approximately 60 minutes to a little over an hour. If you’d like to top more brown, turn on the broiler at 525 degrees for 3-5 minutes, checking it often. The pone is done when a tester inserted comes out mostly clean and the top is golden brown. A little stickiness on the toothpick is normal for casasva pone.