This Cambodian Coconut Banana Cassava Dessert is very simple and quick dessert if you use frozen cassava it cook quickly. If you don’t like banana you can use all cassava but use 2 packages instead of one frozen cassava.
Cambodian Coconut Banana Cassava Dessert
2
servings30
minutes40
minutes1172
kcal1
hour10
minutesThis Cambodian Coconut Banana Cassava Dessert is very simple and quick dessert if you use frozen cassava it cook quickly. If you don’t like banana you can use all cassava but use 2 packages instead of one frozen cassava.
Ingredients
1 1 Frozen Cassava or Fresh Cassava, cut to bite size
1 can 1 coconut milk
4 cups 4 water
2 2 bananas cut to bite size
1/3 cups 1/3 white or color tapioca wash and soak in water
1/2 teaspoon 1/2 salt
1 1/3 1 1/3 to 1 ½ cup of sugar up to your liking
Roasted sesame seeds to sprinkle when serve
Directions
- In a pot boil 4 cups of water then add cassava cook until cassava is soft
- Add coconut milk sugar, salt; boil it on medium heat keep eyes on the stove because coconut milk can boil over the pot. When it is boiling add tapioca to it
- Let it boil again until the tapioca is cook completely then add banana cook just few minutes until banana is soft to the taste then turn the heat off.
Recipe Video
Notes
- When ready to serve sprinkle some roasted sesame seeds on top serve warm or cold.
Nutrition Facts
- Total number of serves: 2
- Calories: 1172kcal
- Fat: 30g
- Saturated Fat: 26g
- Cholesterol: 3mg
- Sodium: 709mg
- Carbohydrates: 230g
- Fiber: 10g
- Sugar: 129g
- Protein: 8g
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