Recipes › Desserts

Surinamese Cassava and Coconut Dessert (Bojo)

Surinamese Cassava and Coconut Dessert (Bojo) – Forkwise recipe card (illustration, no photo yet)
DessertsSurinamese⏱ 45 minServes 4EasyGluten-free
Open in the Forkwise app – save, scale & shop

🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 kg cassava
  • 1 coconut
  • 4 eggs
  • 2 tbsp cinnamon
  • 1 tbsp almond essence
  • 1 tbsp vanilla essence
  • 200 g sugar
  • 75 g butter
  • 1 pinch salt
  • 1 big glass milk
  • 100 g raisins

Method

  1. Peel and grate the cassava. Grate the white coconut meat.
  2. Beat the eggs and sugar until firm. Add the vanilla and almond essence.
  3. Combine the eggs and sugar with the grated coconut and cassava.
  4. Add the cinnamon, milk, raisins and salt.
  5. Melt the butter and add it to the mixture.
  6. Rub the dish you want to use with butter or use Pam.
  7. Put the mixture in the dish. Put the dish in a pre-heated oven at 350°F (175°C). Bake the Bojo for about an hour. It needs to be firm on top but not dry on the inside.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.