Cassava in Coconut Milk Recipe (Ginataang Kamoteng Kahoy)

A sweet dessert made of cassava with coconut milk and brown sugar. The delicious creamy and chewy texture of the cassava is what this recipe is all about.

Cassava in Coconut Milk Recipe (Ginataang Kamoteng Kahoy)
Holiday No-Bake Creamy Sweet Snack Vegetarian
Appetizers Desserts

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour and 15 minutes

Cassava is popular edible plant that is usually cultivated in tropical places. It is also known as yuca, manioc, or mandioca. Cassava roots are the parts that are commonly eaten as root vegetable just like this recipe. It has health benefits as it is proven to be a great source of dietary fiber, folic acid, potassium, vitamin C, thiamin, and it is filling.

Kitchen Utensils Needed

In making this delicious cassava with coconut milk, you will need the following utensils in your kitchen:

  • knife
  • cooking pot
  • can opener or scissors to open coconut milk
  • spatula
  • serving bowl

Interesting Facts about Cassava

  • Cassava can stay up to two years in the ground and it will not rot. However, once cassava plant is harvested, some varieties of cassava can spoil immediately, in as short span as just few days.

  • Tapioca, which is a cassava starch, is one of the most common yields from cassava that is used in multiple recipes.

  • Cassava is a versatile ingredient, in fact you can make cassava fries, cassava cake, cassava chips from the cassava roots, and many others!

Ingredients

  • 1kg freshly harvested cassava
  • 1/4 grams brown sugar
  • 3 cups coconut milk
  • 1 tbsp vanilla extract
  • 2 cups water

Directions

  1. Peel of the skin of cassava and make sure to remove the fibrous thread center and cut into three.

  2. In a deep cooking pot. Add the cassava and water then bring to boil. Boil and cover for about 30 minutes. Add water if necessary.

  3. Add coconut milk and stir. Continue to cook while stirring every few minutes for 15 minutes.

  4. Add the vanilla extract and sugar then stir. Continue to cook until liquid is reduced and the consistency thickens for about 10 to 15 minutes. Note: Don't forget to stir to avoid cassava from stick to the bottom of the pot.

  5. Remove from heat and transfer to a bowl. Serve hot and enjoy!

    Cassava in Coconut Milk Recipe (Ginataang Kamoteng Kahoy)