Asia dessert, Cassava with sweet coconut milk, Cambodian recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with added flavor.

tapioca pearls

🥗Healthier: chia seeds

💰Cheaper: sago

Chia seeds offer fiber and omega-3s, while sago is more affordable.

Peel and cut cassava into chunks.

Boil cassava in water until tender, about 30 minutes.

Drain and set cassava aside.

In a pot, combine coconut milk, sugar, and salt.

Add pandan leaves to the coconut mixture and bring to a simmer.

Cook the coconut mixture for 5-10 minutes until fragrant.

Remove pandan leaves from the pot.

Add cooked cassava to the coconut milk and gently stir to coat.

If using, add cooked tapioca pearls and mix well.

Serve warm or chilled, garnished with additional coconut milk if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens