Coconut Cassava Bars

Flavourful coconut cassava bars.
Author Bintu Hardy | Recipes From A Pantry


Cake Base

  • 1 tsp cornstarch
  • 1 oz 2 tablespoons water
  • 6 oz (3/4 cup) fat-free sweetened condensed milk
  • 6 oz (3/4 cup) coconut milk
  • 1 tbsp unsalted butter melted
  • 1 large egg and 1 large egg white room temperature and lightly beaten
  • ½ tsp molasses
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 16 oz (1lb) frozen grated cassava*, thaw in fridge for 1 day and do not drain
  • 1 oz (1/4 cup) coarsely chopped macapuno** (sweetened coconut strings)
  • 1 oz (1/4 cup) grated sharp cheddar cheese


  • 1 tbsp cornstarch sifted
  • 6 tbsp coconut milk
  • 3 tbsp sweetened condensed milk
  • 1 large egg yolk room temperature and beaten
  • 1 oz (¼ cup) chopped macapuno, plus more for serving


  • Preheat oven to fan assisted 180C / 200C / 400 F / gas 6.
  • Grease a 8 x 8-inch square baking pan and line with greased parchment paper.
  • In a large bowl, dissolve cornstarch with water and whisk in all the liquid ingredients and salt until combined.
  • Then add in cassava, macapuno and cheese and mix until evenly combined.
  • Pour mixture into prepared pan and bake for 35 mins.
  • While cake base is baking, make the topping.
  • In a small bowl, dissolve cornstarch with 2 tbsp coconut milk.
  • Then add the rest of the coconut milk, condensed milk and egg yolk and whisk until combined.
  • Pour the mixture into a small saucepan and cook over medium-high heat stirring constantly until mixture thickens. Remove from heat and stir in macapuno. Set aside until needed.
  • Remove baking pan from oven after 35 mins.
  • Increase oven temperature to fan assisted 200C / 220C / 425 F / gas 7.
  • Pour the topping mixture over the bars and spread evenly with spatula. Return the pan to the oven and bake for 15-20 mins or until the top is golden brown. Transfer to a cooling rack and let bars cool completely before slicing into bars with a serrated knife.


*I used freshly grated cassava and it worked great
**You can find macapuno in specialty stores such as your Asian market. If you cannot find (which I couldn’t), you can use sweetened coconut flakes.
Recipe adapted from 6Bittersweets with link (