3-4 lbs. Cassava or Yuca Root
1/2 tsp. salt
1 can coconut milk or coconut cream
1/2 cup white sugar
3) Cover Cassava with cold water and add the salt. Cook over medium high heat and bring to a boil, then turn down heat to medium low and simmer until the cassava are almost tender.
4) Stir in the coconut milk and sugar (lightly stir). Continue to cook until almost dry and the cassava are fork tender.
How to Peel Fresh Cassava, please go to post #298, click here.