Coconut Cassava Mash
Cassava, also known as yucca, can be found at many Asian or Latino markets. Paired with ripe plantains and coconut milk, this hearty side is naturally sweet and creamy.
- Average cost/serving: $2.00
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Servings: 6
Recipe Source: https://eatfresh.org/recipe/side-dish/coconut-cassava-mash/
Ingredients
- 2 Cassava medium fresh or frozen, about 1 pound
- 3 Plantains medium-ripe, or 4 Plantains Green (under-ripe)
- 1 1/2 cups Coconut Water 12 ounces
- 1/4 cup Coconut Milk
- 1/2 teaspoon salt
Directions
- Peel fresh cassavas with a sharp knife, or thaw frozen ones completely. Cut them into large chunks.
- Place cassava in a pot, and add water until the cassava is half covered. Bring to a boil; cover tightly, and cook for 10 minutes.
- Stir in the plantain, coconut water, coconut milk, and salt. Bring to a boil. Then, reduce heat to low. Simmer uncovered until cassava is soft and water absorbed, 20 to 25 minutes. Stir a few times.
- Mash them to desired smoothness, and serve warm.
