Cassava coconut biscuits

Happy Monday!

I am thrilled to share this biscuit recipe today.

Cassava coconut biscuits. But do not shy away from it yet; I have taken up a challenge from my sister to use our local ingredients specifically our flours to make baked goods.

I came across this recipe about a three years ago but unfortunately lost it and forgot about it.

I came across it again as I was strolling the cool streets of the world-wide web and I am glad I did.

It is basically gari, fresh coconut, baking powder and flour mixed with margarine or butter, sugar and egg and baked

Lets get into details;

  1. Gari:  Gari; gari is a course flour made from fermented grated cassava.
  2. Coconut: fresh coconut is used because gari absorbs a lot of moisture and tends to be dry and we need to feed it.
  3. Egg: to help bind everything and for moisture.

The end result is a crispy biscuit which is a little chewy.

Cassava coconut biscuits
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 16 biscuits
Author: Juliet@biscuitsandladles
  • 2 tablespoon/ 28g butter or margarine
  • 1/4 cup/50g sugar
  • 1/2 cup/60g pastry flour
  • 1/2 cup gari
  • 3/4 cup grated fresh coconut about 55g-60g
  • 1 egg
  • 3/4 teaspoon baking powder
  1. Preheat an oven to 180°C or 350°F. Put gari into a food processor or blender and blend till smooth. Whisk the gari, baking powder and flour together.

  2. In a mixing bowl, beat sugar, margarine or butter together. Add in egg, vanilla and fresh coconut. Mix in the dry ingredients.

  3. Scoop a tablespoon full of dough onto a baking stray. Press firmly with the back of a spoon. Bake in the preheated oven for 12- 15 minutes till the edges are golden. Store biscuits in an airtight container for 7 days. Unbaked biscuits dough can be stored in the freezer for 3 months.

Recipe Notes

Adapted from Betumi blog

Come to me 🙂

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