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
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.