Try our Yuca In Coconut sauce for a tasty recipe that’s high in fiber, low in glycemic index and that feeds your good gut bacteria. 


  • 1 pound(s) Yuca peeled, cubed 1″
  • 1 tablespoon(s) ghee
  • 1 medium onion chopped finely
  • 2 garlic clove minced
  • 16 ounce(s) coconut milk
  • 1 ginger root piece 1/2″ peeled and minced
  • 1 lime zested and juiced
  • 1/4 cup(s) coconut flake, unsweetened
  • kosher salt
  • pepper


Place the cut yuca in a large saucepan and add water until the cassava is completely covered. Bring the saucepan to a boil, reduce to a simmer and cook, covered until tender, about 20 minutes.

Drain and set aside.

In a saute pan over medium heat, add the ghe and saute the onions until translucent about 5 minutes.

Then add the garlic and ginger and cook until fragrant.

To the saute pan, add the cooked yuca and coconut milk and bring to a boil, then take off the heat.

Add the lime juice and stir to combine.

Season with salt and pepper. Garnish with lime zest and toasted coconut flakes.

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