These cassava cake pops are a fun and portable way to enjoy the flavors of cassava cake.

Cassava Cake pops are made from cassava flour, coconut water, condensed milk, sugar, and butter covered in sweet coconut. Dive into a truly distinctive cake pop adventure with our Cassava flour recipe. Experience the genuine taste of homemade goodness, with every bite infused with love, passion, and craftful care. 

Each adorable pop is a testament to the unique craftsmanship and dedication that goes into crafting this special treat. Say goodbye to the ordinary and savor the extraordinary with our one-of-a-kind cassava flour cake pops.

Cassava Cake Pop Recipe

Ingredients:

2 1/4 cups cassava flour

3/4 cup coconut water

1/4 cup condensed milk

1/2 cup granulated sugar

1/4 cup unsalted butter, melted

3 large eggs

1/2 teaspoon baking powder 

1/4 teaspoon baking soda

1 teaspoon vanilla extract

Pinch of salt

15 Lollipop sticks

Cooking oil for greasing

For the Topping:

Grated coconut 

Melted chocolate for drizzling

Directions:

Preheat your oven to 350°F or 180°C. Combine cassava flour, coconut milk, condensed milk, sugar, melted butter, eggs, vanilla extract, and a pinch of salt in a mixing bowl. Mix well until all ingredients are thoroughly combined.

Grease a mold suitable for cake pops. Pour the cassava mixture into the greased pan, spreading it evenly. Bake in the oven for 30-40 minutes or until the top is set and a toothpick inserted into the center comes out clean.

Allow the cassava cake to cool completely. Once cooled, crumble the cake into fine crumbs using your hands.

Take small portions of the crumbled cassava cake and shape them into lollipop-sized balls. Insert a lollipop stick into each ball.

Drizzle melted chocolate on top for added sweetness. Roll the cassava cake lollipops in grated coconut for an extra layer of flavor. 

Place the cassava cake lollipops in the refrigerator for 30 minutes to firm up. Once chilled, your cassava cake lollipops are ready to be served! Enjoy this unique and sweet variation of cassava cake.

Cassava Flour Verses All-Purpose Flour.
Cassava flour, derived from the root of the cassava plant, offers a versatile and gluten-free alternative to all-purpose flour. Its light texture makes it suitable for various baking applications, imparting a slightly nutty flavor to recipes. Unlike all-purpose flour, cassava flour is an excellent choice for those with gluten sensitivities or following a gluten-free diet. It brings a unique twist to sweet and savory dishes, contributing to a broader range of culinary options for individuals seeking alternative flours in their cooking and baking endeavors.