Colombian Coastal Enyucado (Cassava Cake) with Soy Milk Coconut Rice Pudding (In Spanish)   
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(For all ingredients, please use organic versions if available)
Coastal Enyucado (Cassava Cake)
½ cup shredded coconut
2 tablespoons anise seed
3 tablespoons vegetable oil
1 cup brown sugar
1 cup cubed coconut
1–2 glasses of water
Fruits to garnish (strawberries)
Shredded coconut
2 pounds raw shredded cassava

Soy Milk Coconut Rice Pudding
1 cup rice
2 cups soy milk
Cloves to taste
Cinnamon to taste
¾ cup brown sugar
½ cup raisins
½ cup of shredded vegan cheese
¼ cup of shredded coconut

Coastal enyucado
  1. Add the shredded coconut
  2. Mix with the cassava
  3. Add the brown sugar
  4. Stir it well in order to mix with the cassava
  5. Add the anise seed that had chopped
  6. Add the oil
  7. Add the coconut milk (blend coconut with water for 2 or 3 minutes)
  8. Mix that coconut milk with all the coconut meat
  9. Prepare the baking dish
  10. Put the oil and grease it
  11. Pour the flour
  12. Pour the dough into the baking dish
  13. Placed into the oven on low heat, covered, for about 45 minutes
  14. After the cake already baked then decorate it
  15. Ready to serve

Soy milk coconut rice pudding
  1. Add 3 cups of hot water
  2. Put the rice initially and leave it uncovered
  3. Cook for about 10 minutes
  4. After it cooked well it is ready to add the other ingredients
  5. Add the cinnamon and mixing it
  6. Add all the cloves
  7. Add all of the sugar
  8. Add the soy milk
  9. Add the raisins (leave some to decorate when the time comes to serve it)
  10. Add the shredded vegan cheese
  11. Add the shredded coconut
  12. Mix all the ingredients
  13. Leave it on low heat for 5 minutes
  14. Decorate it with raisins on top
  15. Ready to serve

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