Ginataang Kamoteng Kahoy (Cassava with Coconut Cream)


ginataang kamoteng kahoy or cassava with cream of coconut

We usually make ginataang kamoteng kahoy in our province on special occasions. But you can certainly make this delicious treat anytime. It can be a dessert or merienda after siesta time. I learned this recipe from one of my aunties.

Ingredients Needed:

1 kilo cleaned kamoteng kahoy or cassava sliced into small cubes

1 cup coconut milk

1 cup brown sugar

2 cups water

1 tbsp vanilla essence


In a casserole, boil the water, sugar and vanilla essence, with the cassava until it will slightly tender. Pour the 1 cup of coconut milk; simmer for 5 to 8 minutes over a low heat to bring the creamy sticky texture and to fully cook the cassava.

Serve while it’s hot or chilled! Enjoy!



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