Difference between revisions of "Cassava Pone"
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* 1 teaspoon [[vanilla extract]] | * 1 teaspoon [[vanilla extract]] | ||
| − | == | + | == Procedures == |
# In a large bowl combine all ingredients. | # In a large bowl combine all ingredients. | ||
# Transfer to a greased 8 inch square baking dish in a 350°F over until brown and firm to the touch. | # Transfer to a greased 8 inch square baking dish in a 350°F over until brown and firm to the touch. | ||
# Cut into small squares and serve. | # Cut into small squares and serve. | ||
| − | [[Category: | + | [[Category:Trinidad and Tobago cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Cassava Recipes]] | [[Category:Cassava Recipes]] | ||
[[Category:Evaporated milk Recipes]] | [[Category:Evaporated milk Recipes]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
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Latest revision as of 20:04, 13 July 2012
Ingredients
- 2 cups grated cassava (yuca)
- 1 cup grated coconut, fresh or dried, unsweetended
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, melted
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
Procedures
- In a large bowl combine all ingredients.
- Transfer to a greased 8 inch square baking dish in a 350°F over until brown and firm to the touch.
- Cut into small squares and serve.
