The ingredients: 1 bag defrosted cassava, 2 tins of coconut cream, and 2 cups of sugar. |
Method: First pour the cassava and coconut cream inside the a large big bowl.
Next add 2 cups of sugar to taste and mix together all the ingredients.
Apply the butter to the tray and pour the mixture into a greased baking dish and cover it with foil.
Bake for about an hour or until cooked.
Cream for poke - 1 can coconut cream.
Pour into the frypan the coconut cream and add 2tsp sugar. Mix together.
Cook about 10 minute or 15min and stir until the coconut cream becomes thicker.
Next apply the cream on the poke and cut into pieces.