The combination of the tender soft cassava smothered in a garlicky citrus-flavored sauce and topped with shredded coconut will keep you coming back for more!
Boil the yuca with 2 tablespoons of oil, 2 coriander leaves, and salt to taste until soft.
Chop the garlic, the rest of the cilantro, into fine cuts and dice the onion.
In a bowl, mix the garlic, cilantro, onion and add the lemon juice with a pinch of pepper and margarine.
Add the sauce when the yuca is done. Garnish with coconut and serve warm.
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