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Surinamese Cassava and Coconut Dessert (Bojo)

Surinamese Cassava and Coconut Dessert (Bojo) — a recipes for dessert recipe, 11 ingredients.

Recipes for dessert

contains dairycontains eggscontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 kg cassava
  • 1 coconut
  • 4 eggs
  • 2 tablespoons cinnamon
  • 1 tablespoon almond essence
  • 1 tablespoon vanilla essence
  • 200 grams sugar
  • 75 grams butter
  • 1 pinch salt
  • 1 big glass milk
  • 100 grams raisins
Make it lactose-friendly
  • 75 grams butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 big glass milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Peel and grate the cassava. Grate the white coconut meat.
  2. Beat the eggs and sugar until firm. Add the vanilla and almond essence.
  3. Combine the eggs and sugar with the grated coconut and cassava.
  4. Add the cinnamon, milk, raisins and salt.
  5. Melt the butter and add it to the mixture.
  6. Rub the dish you want to use with butter or use Pam.
  7. Put the mixture in the dish. Put the dish in a pre-heated oven at 350°F (175°C). Bake the Bojo for about an hour. It needs to be firm on top but not dry on the inside.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0