Cambodian Coconut Banana Cassava Dessert
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.
|1 (16oz) Frozen Cassava or Fresh Cassava, cut to bite size|
|1 can of coconut milk|
|4 cups of water|
|2 bananas cut to bite size|
|1/3 cups of white or color tapioca wash and soak in water|
|1/2 teaspoon of salt|
|1 1/3 to 1 ½ cup of sugar up to your liking|
|Roasted sesame seeds to sprinkle when serve|
Directions to make Cambodian Coconut Banana Cassava Dessert
- 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.
When ready to serve sprinkle some roasted sesame seeds on top serve warm or cold.
Related Recipe: Cambodian Glutinous Rice Ball
Serving Size: 2
Calories Per Serving: 1172