Cassava and Coconut Custard

    1 hour 20 minutes

    This easy Filipino dessert is very quick and easy to make, cassava is grated then combined with egg, tinned milk and coconut milk before being baked.

    3 people made this

    Serves: 10 

    • 2 cups cassava, grated
    • 2 eggs, whisked
    • 1 (400g) tin evaporated milk
    • 1 (400g) tin condensed milk
    • 1 (400g) tin coconut milk

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Mix cassava with whisked eggs, condensed milk, evaporated milk and coconut milk thoroughly.
    2. Pour mixture into a baking pan. Bake 1 hour at 180 degrees C.
    3. Switch to grill mode and brown top of the cake. Refrigerate and serve cold.

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    Reviews in English (34)


    For all the first time makers, let me tell you... the more cassava added, the thicker the cake. The less, it will be more softer and fluffy more custard like. 4 cups make a thick cake. 2 cups will make it really fluffy. When grating fresh cassava, one pound will yield about 1.5 cups and the grated product will have a mushy consistency. I added 1/2 cup of dried sweetened coconut flakes. It is better to add jarred macapuno strings, or fresh coconut. It is also better to reserve a couple tablespoons of condensed milk and coconut milk to add as a topping at the last 15 minutes of baking. Thanks so much for the formula my friend. Very delish.  -  09 Sep 2011  (Review from Allrecipes USA and Canada)


    You have the ingredients wrong. You say 2 cups of cassava, but for that much liquid you need 4 cups.  -  11 Dec 2010  (Review from Allrecipes USA and Canada)


    I use frozen grated cassava too, which can be found in many Asian stores.  -  05 Mar 2010  (Review from Allrecipes USA and Canada)