(3 dozen, approximately)
• 2 or 3 coconuts to obtain a kilo of pulp or 4 cups of coconut
• 1/3 of cup of casabe in pieces
• 1 cup of full liquid milk
• 2/3 cup of Arracacha
• 4 cups of papelón in small pieces
• 1/2 tablespoon lemon zest
• 3 dozen orange or lemon leaves
The coconuts are broken, the hard shell is removed, and they are grated through the fine part of the grated.
The Arracacha is washed and peeled and grated by the fine part of the grated.
The milk is poured into a container or bowl and the cassava is soaked in it, then crushed with a fork until there are no hard lumps.
In a cauldron or heavy pot, place all the ingredients and take to the fire, stir well until everything is united with a wooden paddle and bring to a boil, cook, stirring constantly for about 15 to 20 minutes, until the mixture take off from the cauldron, "that's the point."
It is poured into a glass container and left to cool in a cool place, at the time of serving, we cut according to taste or we can also place a tablespoon on each orange or lemon leaf previously washed and delicately dried with a kitchen towel.
They are kept out of the fridge covered with plastic wrap for a long time.