Filipino cassava in coconut milk
Philippine cassava, cooked in warm coconut milk until it softens and begins to crack, then seasoned with salt and coconut. A simple and comforting side di…
Ginataang kamoteng kahoy is a classic Filipino dish: cassava cooked in coconut milk. The milk makes the flesh soft and creamy.
Ingredients and directions
- Prep time20 min
- Cook time20 min
- Total40 min
- DifficultyEasy
- CostBudget
- Cooking methodCooking with coconut milk
- Estimated cost$5.32 $1.33 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
- Vegan
Ingredients
people
- $3.80
- $1.52
- $0.00
Prices from US supermarkets for 1 of 3 ingredients; Belgian prices for the rest.
Directions
- Wash the cassava, peel it, and cut it into pieces about 7 to 8 cm long. ≈ 8 min
- Pour each 2 cups of hot water over the shredded coconut, then press it to extract the milk. ≈ 3 min
- Cook the cassava for 15 minutes in this coconut milk mixture, combined with hot water.
- Once the cassava is cooked and starts to crack, season it with salt, then remove it from the heat. ≈ 2 min
- Sprinkle with shredded coconut. ≈ 2 min
- Serve. ≈ 2 min
The bill
Filipino cassava in coconut milk
- 1 kg of cassava (also known as kamoteng kahoy)$3.80
- 200 g of shredded coconut (2 cups)$1.52
- 1/8 teaspoon of fine salt$0.00
Total$5.32
that's $1.33 per person
Estimated price; varies by store.
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