HOW TO COOK NILATIKAN NA KAMOTENG KAHOY | YUMMY CASSAVA WITH COCONUT MILK RECIPE

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess.

condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is a dairy-free option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

Peel and grate the kamoteng kahoy into a large bowl.

Rinse the grated kamoteng kahoy under cold water to remove excess starch.

In a separate bowl, whisk together the coconut milk, condensed milk, and eggs until smooth.

Add the grated kamoteng kahoy to the milk mixture and stir to combine.

Mix in the baking powder, salt, and vanilla extract until evenly distributed.

Pour the mixture into a greased baking dish and spread evenly.

Bake in a preheated oven at 350°F until the top is golden and a toothpick comes out clean, about 45-50 minutes.

Remove from the oven and let cool slightly.

Top with grated coconut and cheddar cheese before serving.

Slice into squares and serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens