In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea. This recipe appeared in our March 2011 issue with Dorothy Irwin's piece on cooking with cassava, Taking Root.
- 1 1⁄2 cups sugar
- 2 tbsp. unsalted butter, melted
- 2 tsp. kosher salt
- 2 eggs
- 1 (14-oz.) can coconut milk
- 1 1⁄2 lb. peeled cassava (fresh or frozen), cut into large chunks
- 1⁄3 cup heavy cream