Yucca bread with coconut and anise is a gluten-free Costa Rican dessert, easy to make. Yucca is mixed with grated coconut and anise, baked at 350°F for 45-50 minutes. A crispy and golden delight, perfect to enjoy with your favorite beverage. Let's indulge.
Yucca bread with coconut and anise results in an exquisite combination of flavors and textures.
Its preparation is simple and the result is a sweet and aromatic bite that will delight all diners.
It is ideal to enjoy at any time of the day, warm or cold, accompanied by a refreshing drink.
A true delight to share with family.
Yucca Bread with Coconut and Anise
Ingredients
2 kilograms of Grated yucca (raw)
1 ½ cup of Grated dry coconut
100 grams of Sugar
1 tablespoon of Melted butter
1 Whole egg
½ teaspoon of Anise seeds
¼ teaspoon of Salt
1 tablespoon of Vanilla
Preparation
Step 1 : Peel and grate the yucca, then squeeze it in a sieve or fine colander to remove all the liquid.
Step 2 : In another bowl, grate the coconut and mix it with the yucca along with the rest of the ingredients.
Step 3 : Grease and flour a tart mold approximately 28 cm in diameter.
Step 4 : Pour the mixture into the mold and use a spatula to even it out.
Step 5 : Place the mold in a preheated oven at 350°F (175°C), covered with aluminum foil, and bake for 45-50 minutes.
Step 6 : Once the yucca is crispy, remove the aluminum foil and leave it in the oven for another 10-15 minutes until golden brown.
Step 7 : The dish can be served warm or cold, accompanied by each person's favorite drink.
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