A cozy, spiced cassava dessert bar infused with coconut, warm spices, and optional pumpkin or raisins—perfect with tea or ice cream!

Scale

2 cups grated cassava

1 cup grated coconut

½–1 cup brown sugar

¾–1 cup coconut or evaporated milk

½ cup melted butter

½ cup grated pumpkin or sweet potato (optional)

½ cup raisins (optional)

1 tsp cinnamon

½ tsp nutmeg

½ tsp ground ginger

Pinch of salt

Dash of black pepper

1 tsp vanilla extract

½ tsp baking powder (optional)

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.

2. In a bowl, mix cassava, coconut, sugar, spices, salt, pepper, raisins, and baking powder.

3. Whisk milk, butter, and vanilla; pour into dry mix.

4. Stir until combined; fold in pumpkin/sweet potato if using.

5. Spread into dish and bake 45–55 minutes until golden and set.

6. Cool completely, then slice into 18 bars.

Adjust sugar to taste.

Rehydrate frozen cassava if needed.

Bars store well in fridge or freezer.

Optional mix-ins: nuts, dried fruit.