Cassava and coconut fritters
Brazilian cassava and coconut small cakes, made with grated cassava and coconut, baked in muffin tins lined with paper cups until golden brown.
The original recipe doesn’t list the ingredients; here are the typical proportions for a cassava bombocado.
Ingredients and directions
- Prep time20 min
- Cook time15 min
- Total35 min
- DifficultyEasy
- CostBudget
- Cooking methodfour
- Estimated cost$6.28 $1.05 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.
- Vegetarian
Ingredients
people
- $1.90
- $0.39
- $1.20
- $1.15
- $0.76
- $0.28
- $0.60
Prices from US supermarkets for 4 of 7 ingredients; Belgian prices for the rest.
Directions
- Preheat the oven to 180 °C.
- Peel the cassava, wash it, and grate it, then rinse it again to remove excess starch. ≈ 8 min
- Squeeze it into a dishcloth to thoroughly dry it. ≈ 3 min
- Combine all the ingredients, reserving a small amount of coconut. You don’t need to overmix the dough; simply combine everything. ≈ 4 min
- Fill mussel shells with a pastry mixture, then sprinkle with the remaining coconut. ≈ 10 min
- Cook for 15 to 20 minutes: they are ready when they are golden brown.
The bill
Cassava and coconut fritters
- 500 g of cassava$1.90
- 2 cups of sugar$0.39
- 3 eggs$1.20
- 200 ml of coconut milk$1.15
- 100 g of shredded coconut$0.76
- 2 tablespoons of melted butter$0.28
- 50 g of grated Parmesan cheese$0.60
Total$6.28
that's $1.05 per person
Estimated price; varies by store.
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