Ingredients

• 2 packs of thawed frozen grated cassava, or 4 cups freshly grated
• 1 can of evaporated milk
• 1 cup of canned cream of coconut (coco lopez or other Spanish brand)
• 1 can of condensed milk (subtract 6 tbsps. for topping)
• 1 can of coconut milk (subtract 6 tbsps. for topping)
• 5 eggs
• 1/2 cup of brown sugar
• 1 jar of drained macapuno strings or a pack of thawed frozen shredded young coconut.
• Topping:
• 6 tbsps. of coconut milk
• 6 tbsps. of condensed milk
• 2 egg yolks

Directions

1. eheat oven 350.

2. mix together ingredients

3. pour mixture into prepared pan.

4. bake until slightly set about 40 minutes. mean while prepare topping:

5. increase heat to 400F and pour topping over the pan. bake until topping is brown and bubbly, about 15 to 20 minutes more, watching closely so the topping doesn’t burn. let cool before cutting into bars.

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