Cassava and Coconut Milk (Khoai Mi Nuoc Cot Dua) – Instant Pot Recipe

Cassava and Coconut Milk (Khoai Mi Nuoc Cot Dua) is a scrumptious little snack and this Instant Pot recipe makes it a cinch to cook. Full of tantalizing tastes and textures, this dish features hearty cassava chunks cooked in creamy coconut milk and then served topped with shredded coconut and a sweet and salty nut medley. The cassava is deliciously mealy and the combination of starchy and crunchy textures is perfectly satisfying. I’ve loved this dish since childhood and whenever I crave a comfort dish that’s just a tad sweet, this is my go-to snack. I hope you give the recipe a try and share your comments with me. Enjoy!

Watch the video for instructions.

Notes on the Cassava and Coconut Milk (Khoai Mi Nuoc Cot Dua) Recipe, Tips and Tricks

For convenience and to make the prep super fast, use frozen peeled cassava. The tough cassava skin is removed, the cassava is cleaned and vacuum-sealed in 1 lb packages. I like the Que Huong brand which is sold at most Vietnamese grocery stores and priced around $1.50 per package. You can also use fresh cassava for this recipe. It takes a bit more prep work to remove the skin and clean but fresh cassava works just as well.

Rinse the cassava with cold water. Optionally soak the cassava in cold water for 1 hour or more to remove the toxins.

Cutting the cassava into chunks helps it cook faster. It also gives more pieces for soaking up the creamy coconut milk.

I using my new 6 Quart Instant Pot DUO Plus. This recipe is suitable for the 8 Quart Instant Pot and 3 Quart Instant Pot. If using the 8 quart, add an additional 1 cup water when cooking the cassava.

Most people familiar with eating cassava avoid the fibrous spine. I like to remove the tough spine before serving the cassava. The best time to remove the spine is after cooking the cassava. Just pull on the stem to separate it from the tuber.

For the coconut topping, I love shredded young coconut and buy it frozen. To use, simply thaw, rinse with cold water and drain well to make a refreshing topping. If you don’t have young coconut, some good options are thick-cut dried coconut flakes (I buy this from Sprouts.) or sweetened coconut flakes, the type used for baking.

Cassava and Coconut Milk / Khoai Mi Nuoc Cot Dua

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Cassava and Coconut Milk / Khoai Mi Nuoc Cot Dua

Course: Dessert

Cuisine: Asian, Vietnamese

Prep Time: 5 minutes

Cook Time: 8 minutes

Pressurizing: 8 minutes

Servings: 4

Calories: 408 kcal

Author: Trang

Cassava and Coconut Milk / Khoai Mi Nuoc Cot Dua is a scrumptious little snack and this Instant Pot recipe makes it a cinch to cook. Full of tantalizing tastes and textures, this dish features hearty cassava chunks cooked in creamy coconut milk and then served topped with shredded coconut and a sweet and salty nut medley. The cassava is deliciously mealy and the combination of starchy and crunchy textures is perfectly satisfying. I've loved this dish since childhood and whenever I crave a comfort dish that's just a tad sweet, this is my go-to snack. I hope you give the recipe a try and share your comments with me. Enjoy!

Ingredients

• 1 lb frozen peeled cassava , thawed
• 1/2 cup coconut milk
• 1 Tbsp sugar
• pinch of salt

Coconut Topping

• 1 cup shredded young coconut or 1/2 cup dried coconut flakes

Sesame Peanut Topping

• 1/4 cup roasted peanuts
• 2 Tbsp sugar
• 1 Tbsp roasted sesame seeds
• 1/4 tsp salt

Standard - Metric

Instructions

Making the Sesame Peanut Topping

1. Transfer the roasted peanuts into a small food processor. Pulse 3-4 times to chop the peanuts. Add the sugar, roasted sesame seeds and salt. Pulse 4-5 more times to combine the ingredients. Transfer into a small bowl and set aside for now.

Cooking the Cassava

1. Transfer the thawed cassava into medium bowl. Rinse with cool water and then pat dry with a towel. Cut the cassava in half lengthwise and then cut into small chunks. Transfer the pieces into a steamer basket.

2. Add 1 cup water into the inner pot of a 6 Quart Instant Pot. Transfer the steamer basket with cassava into the inner pot. Cover with the lid and set the handle to "Sealing". Set to pressure cook on High for 8 minutes.

3. Manually release the pressure after the cook time is completed. Remove the steamer basket from the inner pot and set on the counter.
4. Remove the fibrous spine by carefully plucking it from the center of each cassava chunk.

Making the Coconut Sauce

1. Pour out the water in the inner pot.
2. Press the "Sauté" button. Add the coconut milk, sugar and salt into the inner pot. Stir to combine the ingredients. When the coconut milk starts to boil, add the cooked cassava. Gently combine together coating the cassava in the coconut milk. Cook for 2-3 minutes or until the coconut milk thickens. Press the "Cancel" button to stop the Sauté mode.

Serving the Cassava and Coconut Milk

1. Transfer to a large plate. Add shredded young coconut or dried coconut flakes over the cassava. Sprinkle with a generous amount of the sesame peanut topping. Enjoy while warm.
2. Refrigerate any remaining portions and enjoy within 3-4 days.

Recipe Video

Notes, Tips & Tricks

• Fresh cassava can be used. It takes a bit more prep work to remove the skin and clean but fresh cassava works just as well.
• Cutting the cassava into chunks helps it cook faster. It also gives more pieces for soaking up the creamy coconut milk.
• The best time to remove the spine is after cooking the cassava. Just pull on the stem to separate it from the tuber.
• For the coconut topping, I love shredded young coconut and buy it frozen. To use, simply thaw, rinse with cold water and drain well to make a refreshing topping.
• If you don't have young coconut, some good options are thick-cut dried coconut flakes (I buy this from Sprouts.) or sweetened coconut flakes, the type used for baking.

Nutrition Facts

Cassava and Coconut Milk / Khoai Mi Nuoc Cot Dua

Amount Per Serving

Calories 408 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 12g75%

Sodium 209mg9%

Potassium 522mg15%

Carbohydrates 58g19%

Fiber 5g21%

Sugar 12g13%

Protein 6g12%

Vitamin A 15IU0%

Vitamin C 24.3mg29%

Calcium 57mg6%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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