Michelle'S Most Delicious Cassava - cooking recipe

Ingredients

2 (1 lb) packages of grated cassava, thawed (avail.at Asian markets in freezer)
1 (13 ounce) can coconut milk
1 (12 ounce) jar of gelatinous mutant coconut, rinsed (AKA MACAPUNO)
2 eggs
0.5 (14 ounce) can sweetened condensed milk
1/2 cup sugar (optional)

Preparation

Preheat oven to 350\u00b0F.
Combine all ingredients in a mixing bowl and place in a 9X13 casserole dish.
Bake at 350\u00b0F for 20-30 minutes until toothpick comes out \"clean\" or golden around edges.
Cool or chill.
Cut into bars and eat.
Cassava is typically served chilled or room temperature but I start eating it as soon as it has cooled down enough. Delicious with coffee in the morning.