Coconut Cassava Tarts

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"Addictive and irresistible! Inspired by West Indian "Cassava Pone" these cassava sweet treats are delicious, chewy and moist with delicious coconut flavor. If you're a lover of puddings or pone (the ultimate African dessert) you'll definitely love this delicious bites of heaven. I'll tell you right now - make a double batch! You're welcome ;)"
-- @shutterandstyle

A Note from Feedfeed

These mini tarts are inspired by the West Indian "Cassava Pone" and have a chewy, moist texture with a delicious coconut flavor. The flaky crust and filling made of cassava and coconut cream make these tarts the perfect bite-sized dessert.

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  • Recipe Card
Prep time 5mins
Cook time 30mins
Serves or Makes: 36

Recipe Card

ingredients

  • 2 cups grated fine cassava
  • 3/4 cups full fat coconut milk
  • 1/2 cups condensed milk
  • 1 large egg + zest
  • 1/4 teaspoon ground nutmeg
  • 1/3 cups condensed milk, for topping
  • 1/3 cups sweet shredded coconut, for topping

Method

  • Step 1

    Preheat oven to 350°F / 180C. generously grease a non-stick cupcake pan. Recipe makes 36 mini tarts, however, I decided to bake some of these using both a mini cupcake pan and a regular-sized cupcake pan.

  • Step 2

    In a large bowl, combine all the ingredients. Stir well until fully incorporated - mixture will be a bit watery. (Pulse in blender as needed - see note below)

  • Step 3

    Scoop cassava mixture into the cupcake pan, filling just over 3/4 of the cavity.

  • Step 4

    Bake for 15-20 mins or until almost set.

  • Step 5

    Remove from oven - brush each treats with condensed milk and sprinkle shredded coconut flakes atop.

  • Step 6

    Return to the oven and continue baking for 10mins, until coconut is lightly golden.

  • Step 7

    Remove from oven and transfer onto a wire rack and allow to cool completely. Use a small spatula and scrape the sides around the tart for easy pan release.

  • Step 8

    NOTE: You can use canned grated cassava, freshly grated cassava or if using frozen grated cassava - allow to thaw completely before use. Depending on your grater size, you may need to pulse the mixture a few times in the blender to achieve consistency. Batter should resemble a pulp or puree consistency rather than visible "shredded cassava bits in liquid".