Enyucado with Coconut Sauce

Ingredients

• 2 pounds (900g) yuca (cassava), peeled and grated 2 pounds (900g) yuca (cassava), peeled and grated
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) coconut milk (for the sauce) 1/2 cup (120ml) coconut milk (for the sauce)
• 1/4 cup (50g) granulated sugar (for the sauce) 1/4 cup (50g) granulated sugar (for the sauce)
• 1/2 teaspoon vanilla extract (for the sauce) 1/2 teaspoon vanilla extract (for the sauce)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 8g (5g saturated)
• Carbohydrates: 60g (30g sugars)
• Protein: 2g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the grated yuca, coconut milk, sugar, cinnamon, and salt. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Transfer the mixture to a greased baking dish and spread it evenly.
4. 4.
   Bake for 45-50 minutes, or until the top is golden brown and crispy.
5. 5.
   While the Enyucado is baking, prepare the coconut sauce. In a small saucepan, combine the coconut milk, sugar, and vanilla extract. Cook over medium heat, stirring constantly, until the sugar has dissolved and the sauce has thickened slightly.
6. 6.
   Once the Enyucado is done, remove it from the oven and let it cool for a few minutes.
7. 7.
   Serve the Enyucado warm or at room temperature, drizzled with the coconut sauce.

Treat your ingredients with care...

• Yuca (cassava) — Make sure to peel the yuca thoroughly and remove any fibrous parts before grating it. It's important to use fresh yuca for the best results.
• Coconut milk — Use full-fat coconut milk for a richer and creamier texture in both the Enyucado and the sauce.
• Cinnamon — Ground cinnamon adds a warm and aromatic flavor to the Enyucado. Adjust the amount according to your preference.

Tips & Tricks

• To enhance the flavor, you can add a pinch of nutmeg or cardamom to the Enyucado mixture.
• For a tropical twist, sprinkle some shredded coconut on top of the Enyucado before baking.
• If you prefer a sweeter sauce, you can add a tablespoon of honey or agave syrup to the coconut sauce.
• Serve the Enyucado with a scoop of vanilla ice cream for an indulgent treat.
• Leftover Enyucado can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Enyucado warm or at room temperature to fully enjoy its flavors and textures. Drizzle the coconut sauce generously over each portion for an extra touch of sweetness.

Presentation advice

Place a slice of Enyucado on a dessert plate and drizzle the coconut sauce in an artistic pattern. Garnish with a sprinkle of ground cinnamon or a fresh mint leaf for an elegant presentation.