Fein Tau Faluma tuma Adulu Tau Yuga (Coconut Bread with Cassava Porridge)

  • Serves

    serves 8-10


The quintesential Garifuna breakfast consists of yeasty coconut bread and a warming porridge made with cassava flour. This recipe first appeared in our November 2012 issue along with Betsy Andrews's story Cassava Nation.


  • 1 tsp. sugar
  • 1 (¼-oz.) package active dry yeast
  • 6 12 cups coconut milk
  • 1 tbsp. canola oil, plus more for greasing
  • 1 tbsp. kosher salt
  • 6 cups flour
  • 2 cups unsweetened finely shredded coconut
  • 8 oz. panela, finely chopped (available at, or 1 cup packed dark brown sugar
  • 3 cups milk
  • 23 cup cassava flour (available at
  • 1 tbsp. unsalted butter
  • 2 tsp. vanilla extract
  • 1 tsp. ground cinnamon


Step 1

Stir together sugar, yeast, and ¼ cup water, heated to 115°, in a small bowl; let sit until foamy, about 10 minutes. Pour into a bowl along with 2½ cups coconut milk, oil, and salt; stir until smooth. Add flour and coconut; stir until dough forms. Transfer to a floured work surface; knead until smooth, about 8 minutes. Transfer to a lightly greased bowl, cover with plastic wrap, and let sit until doubled in size, about 45 minutes.

Step 2

Punch down dough and divide into 12 equal pieces; shape each piece into a ball, and transfer to 2 parchment paper-lined baking sheets. Cover and let sit until puffed, about 40 minutes.

Step 3

Heat oven to 350°. Bake until golden brown, about 45 minutes. Meanwhile, bring panela, both milks, cassava flour, butter, vanilla, cinnamon, and 4 cups water to a boil in a 4-qt. saucepan over medium heat; cook until thickened, about 20 minutes. Serve with bread on the side.

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