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Home Beer Cheese Spaghetti Sauce With Nutmeg

Fat-free Faux Toasted Coconut Recipe

Ingredients

How to make it

  • A fresh yucca/cassava root has no soft spots on it, so purchase it from an Asian or Hispanic market where there's a good turnover, and it hasn't been stored for long.
  • Preheat oven to 400 degrees.
  • Peel off the waxed tree-bark-like covering to reveal a firm, clean white meat.
  • Cut lengthwise to remove the single "thread" running through the center.
  • Then cut into chunks and shred with a hand-shredder.
  • Spread onto a cooking tray, then spray with butter-flavor cooking spray.
  • In the preheated oven, turn on the broiler, put tray on bottom shelf, and toast the shredded coconut until it's browned.
  • Note on optional ingredients: Since I don't eat sugar, plain toasted yucca tastes great to me. But if you like a more definitive coconut flavor, buy some coconut liquid extract, mix it with sweetener, then toss the shredded yucca into the liquid, and proceed with toasting it.
  • P.S. Yucca/cassava MUST be cooked. Although the levels of thiocyanate in it are minimal, cooking it will remove its toxicity.

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celiac_ceahow_martine Newcastle, OK

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