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.

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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.

Ingredients

  • 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.

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Click on the link below for the instructions.

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.

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