Poached Cassava with Coconut Cream

Poached Cassava with Coconut Cream


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This Thai dessert consists of cassava, also known as tapioca root, being poached in a sugar syrup then served with a salty coconut cream.


Serves: 6 

  • 500g cassava
  • 2 cups (500g) sugar
  • 1 litre water
  • 1 cup (250ml) coconut cream
  • 1/2 teaspoon salt

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Peel and cut the cassava into 1.5cm-2cm chunks. Rinse the cassava in cold water.
  2. Combine the sugar and water in a saucepan then heat until the syrup starts to boil.
  3. Add the cassava and gently cook in the syrup until it becomes soft and slightly transparent. Remove from the heat and place in a serving dish.
  4. In a separate saucepan mix the coconut cream and salt together then heat gently. Do not boil.
  5. Drizzle the coconut cream over the cassava and serve.

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