This will yield about an 8x8 square baking pan or a 9 inches round foil baking pan.


  • 1 can coconut cream (500 ml)

  • 1 can condensed milk

  • 1 egg

  • 1 lb shredded coconut, pandan flavored ok too (defrosted and drained)

  • 1 lb grated cassava (defrosted)

  • 2 TBSP sugar


  • 1 can condensed milk

  • 6 tbsp salted butter (unsalted OK too, just add a pinch of salt to the ingredient)

  • Lemon or lime zest

  • 1 egg yolk


- Pre-heat oven to 350 deg. F

-Thoroughly mix all the pie ingredients

-Grease baking pan with canola oil spray or butter

-Put pie ingredients in the pan, spreading evenly

-Bake in oven for 45 minutes, check at the 30 minute mark by poking the middle with a toothpick. If toothpick comes out clean, it’s about cooked.

While the pie baking, start making the topping

-Combined all the topping ingredients

-Cook in a sauce pan on a medium heat, constantly mixing so it won’t stick to the sauce pan. Do this until thick.

Put the topping onto the top of the cooked pie and cook in the oven for another 15 minutes or until the topping turns golden brown and a little burnt. Set aside for 30 minutes to an hour, then it’s ready to serve. Enjoy!

For more Filipino and sushi recipes here.

Jenny SuShe