Ginataang Kamoteng Kahoy recipe is a simple Filipino dessert that is surprisingly delicious! Fresh cassava cooked in sweetened coconut milk and topped with pandan tapioca pearls.

Making ginataang kamoteng kahoy is so easy that you’ll wonder how it turns up so good. This cassava in coconut cream is great for snacks or dessert after a hearty meal. What’s really exciting though is, you can get creative with toppings like sago, jackfruit (langka) or just enjoy it on its own.

So if you happen to have a couple of fresh tubers or even frozen cassava, why not make this amazing dish! I’m pretty sure you’ll enjoy its rich, sweet coconut cream sauce and the tenderness of the cassava.

What is ginataan?

Ginataan is basically the process of cooking using coconut milk or gata. It can be a dessert like ginataan bilo-bilo or a savory dish like ginataang kalabasa which is made with squash and shrimps. Making this kamoteng kahoy with coconut milk is no different because the root is stewed in coconut milk.

How to prepare fresh cassava

If you’re in the Philippines, buying fresh cassava is easy because of its abundance especially in the provinces. For Filipinos living abroad, a visit to the nearest Asian store will reward you with frozen or sometimes even fresh cassava.

If you do find some fresh ones, make sure to choose roots that do not have soft spots. The inside should be white without discolorations.
To peel the root crop easier, cut it in manageable lengths, approximately 4 inches long.
With a sharp knife, carefully peel of the skin of the cassava along its length.
Slice cassava flesh into 1 1/2 inch sections or bite-size pieces then soak in enough water to avoid browning of the flesh.

dessert in a bowl on top of table with spoon

Ingredients for cooking

Cassava/Kamoteng kahoy – A good source of carbohydrates. If using frozen cassava, thaw in room temperature first before cutting into small cubes.
Coconut Milk – Can be easily bought at groceries either in cartons or canned.
Sugar – You can either use white sugar, palm sugar, or brown sugar. Adjust sweetness according to taste.
Salt – You don’t need much, this helps balance the sweetness of the dish.
Tapioca pearls – is optional and can be skipped. Adding it though adds additional texture to the dessert.

Tips for cooking

You can prepare the fresh cassava in advance. Leave them soaked in water and place in the refrigerator for up to 3 days or freeze them in zip locks for a month.
Cut the root in uniform sizes for best results and even cooking.
Do not overcook the tuber or it will be mushy.
If you want a sauce with thicker consistency, remove cassava from pot once tender and continue simmering until desired thickness of sauce is achieved.
Cook sago separately according to packaging instructions.

Ginataang Kamoteng Kahoy

Ginataang Kamoteng Kahoy recipe is a simple Filipino dessert that is surprisingly delicious! Fresh cassava cooked in sweetened coconut milk and topped with pandan tapioca pearls.

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Course: Dessert

Cuisine: Filipino

Keyword: cassava in coconut milk, ginataang kamoteng kahoy

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 6 servings

Calories: 557kcal

Author: Mia

Ingredients

650 gram fresh cassava (peeled and cut into smaller pieces)
3 cups coconut milk
1/2 cup sugar
1/2 tsp salt
1/2 cup tapioca pearls (cook according to package instructions)
2 cups water (for boiling tapioca pearls)

Instructions

Cook the tapioca pearls according to package instructions.
1/2 cup tapioca pearls, 2 cups water
In a pot, pour coconut milk and bring to a boil.
3 cups coconut milk
When it starts to boil, add cassava slices and simmer in medium heat for 10-15 minutes or until tender.
650 gram fresh cassava
Add sugar and salt then stir to incorporate. Continue cooking for 3-4 minutes or until sugar dissolves.
1/2 cup sugar, 1/2 tsp salt
Add tapioca pearls and stir-cook for 3 minutes. Taste and adjust sweetness according to preference. Serve and enjoy. Bon appetit!