3 Ways to Whip Up Yuca

Yuca with Coconut

1½ lb. fresh yuca

2 cans (13.5 oz.) unsweetened coconut milk, stirred

1 3-inch piece fresh ginger

Kosher salt

Pinch of crushed red pepper flakes

¾ cup large unsweetened coconut flakes

1/3 cup light brown sugar, plus more for sprinkling

Lime wedges, for serving

Cut yuca crosswise into 2-inch rounds. With sharp knife, cut away brown skin and pink flesh.

In medium pot, add yuca, coconut milk, ginger,  1 tsp. salt and pepper flakes. Simmer over low to medium heat until yuca is just tender and pierced easily with fork, about 12 minutes. Do not overcook.

Using slotted spoon, transfer yuca to cutting board. Let cool slightly and cut into chunks, discarding stringy, fibrous parts. Discard ginger and keep coconut milk warm.

Meanwhile, in small skillet, toast coconut flakes over medium heat until lightly browned, about 4 minutes.

In bowl, gently toss yuca with brown sugar. Transfer mixture to bowls and spoon some coconut milk over top (you will have leftover coconut milk). Sprinkle with toasted coconut flakes and additional salt and brown sugar, if desired. Serve with lime wedges.

Makes 4 servings.