First, prepare the cassava. Thoroughly scrub the skin to remove any dirt, and drain.

Cut the cassava into chunks, and peel. Note that cassava skin has two layers; a thin, bark-like outer layer, and a thicker white inner layer. Be sure to remove both layers.

Add the cassava chunks to a large pot, and add the water and salt.

Place the pot over the stove. Bring to a boil and cook, until cassava is tender and can easily be pierced with a fork or knife, 30 minutes.

While the cassava is boiling, prepare the shredded coconut coating. In a deep bowl, add the coconut, sugar and salt. Toss to thoroughly combine.

Place the bowl in the steamer, and steam for 10 minutes.

When the cassava is done, drain in a colander, and discard the boiling water.

Serve warm, either with the coconut on the side as a dip, or break the boiled cassava chunks into smaller pieces and toss in the shredded coconut.