This thick, rich and sweet dessert is a staple Colombian Caribbean cuisine. Cassava cake, or in spanish “enyucado” is a must-try dish when exploring the many flavors, colors and textures found in coastal gastronomy. However, today I’m sharing this traditional recipe, in it’s non-traditional (but healthy!) way. Without dairy, refined sugar, nor frying oil. But with it’s same ever-so-sweet essence. Pamper your taste buds with my version of this fine dessert that will surely become your new favorite healthy “indulgence.”

What you’ll need:

• 4 yucas 
• 1/2 coconut
• Salt to taste
• Stevia or honey to taste
• 2 tsp of anise

Instructions:

*Preheat the oven to 350º 10 minutes before baking.

1. Peel and grate the yucas and coconut.
2. Mix and knead all the listed ingredients together.
3. Transfer the mixture to a baking pan.
4. Place the pan in the oven and bake for 40 to 50 minutes.
5. Remove, dice and allow to stay on the baking sheet for another 2 minutes before transferring to a wire cooling rack.

And voila, it’s that simple! All that’s left for you to do is enjoy the exquisite flavor of this incredible dessert. A delicious and healthy cuisine to offer at any type of gathering or to share at home after a family lunch.

Tip: Store leftovers in the refrigerator to keep them in good condition for a longer time, and reheat them in a bain-marie when ready to eat again.