- 450 g of cassava
- 130 ml of coconut cream
- 250 ml of milk
- 350 ml of sweetened condensed milk
- 50 g Sagoo (tapioca pearl)
- 40 g of grated coconut
- 1/2 teaspoon of ground cardamom
- 20 g of tapered almond
Peel the cassava and cut it into large chunks. Put them in a large pot filled with water and cook them for at least 45 minutes, until a knife cut it easily.
While the cassava is cooking, pour a glass of water in another pan and put in the Sagoo and let it cook for 20 minutes. Once the sagoo is cooked drain the water reserve.
Then, in a large saucepan, stir together the milk, the coconut cream, the condensed milk and the powdered cardamom. Put it on low heat and let it simmer.
When cassava is cooked, drain the water then remove the string that is in the middle of each piece of cassava and mash roughly the flesh with a fork.
Add the cooked cassava in milk saucepan with the Sagoo and the grated coconut then let it simmer for 20 minutes over medium heat.
Taste your cassava with coconut milk cream and adjust the taste if needed with sugar or cardamom but the sweetened condensed milk should be sweet enough.
Eat it warm, decorated with taperd almonds, or leave it a few hours in the fridge and eat your cassava with coconut milk cold.