Cassava with Coconut Milk Sauce

cassava with coconut milk sauce

Cassava with coconut milk sauce is traditional Thai cuisine, and one of my favorite dessert every time I eat at asian restaurant here in Germany. Basically it’s easy to make, first you have to find the cassava root, (I got it at asian store), and for the sauce need coconut milk, salt, pandan leaf and tapioca flour. Toasted sesame seeds for garnish.

cassava coconut milk

Cassava with Coconut Milk Sauce


  • 1 big cassava root, peeled, cut into sticks or cubes
  • ½ teaspoon salt
  • 6 cups water
  • 2 tablespoons sugar
  • for coconut sauce:
  • 2 cups coconut milk
  • 1 pandan leaves
  • ½ teaspoon salt
  • tapioca starch solution (2 tablespoon tapioca starch + 2 tablespoon water)
  • garnish: toasted sesame seeds


  1. Boil together cassava, salt, and water. Cook without lid until soften, add sugar, continue cooking until cassava is tender.
  2. For the coconut sauce; boil together coconut milk, pandan leaves and salt. Once it boils, reduce the heat and simmer for about 2 minutes. Pour the tapioca starch solution, keep stirring until the sauce has thickened.
  3. Place some cassava pieces in a serving bowl, top with coconut sauce and garnish with toasted sesame seeds.

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