Peel and cut the pear as tangerine sections. Put in water to not get dark.
Remove the meat from the coconut and peel. Grate. In a saucepan place the coconut and sugar.
Stir the sugar with the butter until it gets uniform. Place the eggs and stir again until it gets uniform.
Peel and grate the cassava, squeeze to remove the juice, gum.
Beat the egg whites with a fork on a plate and then put the salt, then mix the yolks.
Let´s cook!All proceeds from the book The Kitchen Quilombo step by step for you to prepare and enjoy the centuries-old dishes of Brazilian quilombos.
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