DESSERT

CASSAVA CAKE :
Ingredients:
Batter:
2 packs grated cassava (about 2 lbs total weight)
1 can coconut milk
½ can evaporated milk
2 pieces raw egg
¼ cup butter, melted
6 tablespoons cheese, grated
½ cup condensed milk
14 tablespoons sugar
Topping:
1 can coconut milk
2 tablespoons sugar
½ cup condensed milk
2 tablespoons flour
2 tablespoons cheese, grated
1 piece raw egg.

Procedure:

1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, 
sugar, and eggs in a mixing bowl and mix thoroughly
2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix 
again.
3. Grease the baking tray then pour-in the batter (ingredients that has just been 
mixed)
4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking 
tray with batter and bake for 1 hour. Remove from the oven and set aside.
5. Meanwhile prepare the batter by combining the sugar and flour and put-in the 
heated saucepan.
6. Pour-in the condensed milk then mix  thoroughly.
7. Add the cheese while stirring constantly.
8. Pour the coconut milk and stir constantly for 10 minutes
9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg 
white)
11. Glaze the topping with the egg white (you may use a basting brush for this step)
12. Broil the Cassava cake until color turns light brown.
13. Garnish with grated cheese and serve.
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FRUIT SALAD :

Ingredients:


1 can (large) fruit cocktail
1 cup fresh strawberries, cleaned and cut in half lengthwise
1 cup blueberries, cleaned
3 pieces kiwi, cleaned and sliced into bite size pieces
3/4 cups nata de coco
14 ounces condensed milk
8 ounces table / medium cream or all purpose cream

Procedure:

1. Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl.
2. Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then 
toss lightly.
3. Add the condensed milk then mix lightly. Be extra careful so that the fruits will 
remain intact.
4. Add the table cream / medium cream then mix again. Make sure that the cream is 
properly distributed amongst the fruits.
5. Refrigerate for at least 3 hours.
6. Serve Chilled.

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BLANCA :


Ingredients:

4 cups coconut milk
3/4 cup cornstarch
14 ounces condensed milk
3/4 cup fresh milk
3/4 cup granulated sugar
15 ounces whole sweet kernel corn
5 tablespoons toasted grated coconut

Procedure:

1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the 
ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool 
such as a wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut
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Avocado Dressing

INGREDIENTS:
1 medium, ripe organic avocado
1 cup bottled spring water
3 tbsp extra virgin organic olive oil
2 organic garlic cloves
1/2 organic lemon, juiced
1/2 tsp dried organic dill weed or a small handful fresh dill, chopped
1/2 tsp organic onion powder
small handful fresh organic parsley, chopped
sea salt and fresh ground pepper, to taste

DIRECTIONS:
Add all ingredients to your food processor (or blender) and process until creamy. Adding more water or olive oil if needed.

Use on top of your favorite salad, as a dip for your veggies or as a creamy sauce on top of raw zucchini noodles


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