Mandioca com Coco

• 2 lb cassava (yuca), cut into 2-inch chunks
• 1 1/2 cup full-fat coconut milk, well shaken
• 1/2 cup coconut cream, thick top layer
• 1/3 cup organic cane sugar
• 3 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt
• toasted coconut flakes, for finishing

1. 1

   Peel the cassava deeply — there's a tough pinkish layer under the bark skin that must go. Cut into rough 2-inch chunks, then cut out and discard the tough, woody fibrous core from the center of each chunk. Drop the pieces into a pot of cold salted water. Bring to a boil and cook 20 to 25 minutes until you can pierce a piece with a fork but it's not falling apart. Drain well and let steam dry for 5 minutes; wet cassava will make the bake soggy.

2. 2

   While the cassava cooks, whisk the coconut milk, coconut cream, sugar, coconut oil, vanilla, and salt in a bowl until the sugar dissolves. Don't skip the salt — without it this tastes like baby food, and nobody wants that.

3. 3

   Preheat your oven to 375°F. Grab a 9-inch round baking dish and coat it lightly with extra coconut oil.

4. 4

   Press the drained cassava chunks into the dish in a single layer. Use the back of a fork to break them down roughly — you want texture and craggy edges, not a smooth purée. Those rough edges are where the coconut milk soaks in and the top gets golden.

5. 5

   Pour the coconut mixture evenly over the cassava. Jiggle the dish gently so the liquid settles into the gaps. Let it sit for 5 minutes so the cassava drinks some of it up.

6. 6

   Bake for 45 to 50 minutes. The top should be deep golden brown with cracks, and the center should still have a slight jiggle — it firms up as it cools. If the top is browning too fast around 30 minutes, lay a piece of foil loosely over it; cane sugar burns quicker than you'd think.

7. 7

   Let it rest for 15 minutes before cutting — it needs that time to set into scoopable, custardy slices. Finish with a generous handful of toasted coconut flakes right before serving so they stay crunchy.

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