Cassava Coconut Dessert

Andrea made this rich dessert which she learned from her sister-in-law who is a Vietnamese. I called it a rich dessert because it is made with coconut milk.

Cassava or Yuca is a very hardy tuberous root. Cassava brings back my childhood memory where cassava grew wildly at our backyard. It is very easy to grow them. You just simply cut a portion of the stem and stick it to the ground and a new plant will grow from there. We simply enjoy the cassava by just boiling them in some salt water or make Cassava Cake.


The Cassava Coconut Dessert can be served warm or cold. Andrea’s husband even like it just out from the freezer in a hot summer day.


  • 2 lbs cassava, peel and cut into 1 inch piece; soak in water overnight and drain
  • 1 can coconut milk
  • 400 ml regular or skim milk
  • 4 tablespoons sugar
  • 1/2 cup unsweetened coconut flakes (reduce sugar by half if the coconut flakes is sweetened.


Click on the link below for the instructions.


IMG_5196Combine the drained cassava, coconut milk, milk and sugar in a pot.
IMG_5203Bring it to a boil and lower heat to simmer for 30 to 40 minutes until the cassava is tender.
IMG_5214Turn off the stove and stir in the coconut flakes.

Andrea, thank you for sharing this simple and yet delicious dessert. I simply love it. I totally understand why you said you have a soft spot for this dessert and cant stop eating it.

Leave a Reply