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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.

Recipe Source: https://eatfresh.org/recipe/side-dish/coconut-cassava-mash/


  • 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


  1. Peel fresh cassavas with a sharp knife, or thaw frozen ones completely. Cut them into large chunks.
  2. 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.
  3. 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.
  4. Mash them to desired smoothness, and serve warm.
Serving Size: 1 cup 
Total Fat2.5 g
Saturated Fat2 g
Cholesterol0 mg
Sodium242 mg
Total Carbohydrate58 g
Dietary Fiber5.5 g
Total Sugars17 g
Added Sugars included0 g
Protein3 g
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