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Ingredients
- 1 cassava root (peeled)
- 1/2 fresh coconut (shredded)
- sugar
- salt
Preparation
Step 1
1. Cut the peeled cassava or tapioca roots into medium-sized pieces and put them into a non-stick pan or wok filled with some water.
2. Boil them covered until they are cooked. Make sure that the water cooking the cassava do not dry out before they are cooked or else they will be burnt. Fill in a bit of water if needed.
3. Cut them into small triangles or cubes and put them aside in a bowl or salad bowl.
4. Add the shredded coconut, some sugar and salt to the cassava pieces and mix them till combined. Taste to see if the seasoning is to your liking and adjust it accordingly.
5. Serve at room temperature or cold.