Yucca Cooked in Coconut Milk

If sweet potatoes, taro, yucca are favorite breakfast foods, then invest in pressure cooker. This wonderful kitchen tool is not just for making things easy, it saves time and saves the protein of the food that is prepared in it. I grew up to love all kinds of potatoes. Sweet potatoes, yucca or, taro are the most substantial and popular of all vegetables. It is fun to cook and enjoy them. They are good for the main dish or as a simple side dish, such as mashed potatoes or French fries. Today, I will share an easy breakfast recipe using yucca and coconut milk. The coconut cream or milk has become a popular and superior health food, and this is a recipe that has it.

Ingredients:
1 large yucca (about 1 ½ to 2 lbs.)
1/2 cup coconut cream
1 cup coconut milk
1 tsp salt
2 tbs sugar
Equipment:
Pressure cooker

Directions:
Cut yucca into sections and remove the skin. Wash the yucca.

In a mixing container, combine the coconut cream, milk, salt, and sugar. Mix well.
Place yucca in a pressure cooker and pour the coconut cream mixture over the yucca.

Follow the pressure cooker instructions for cooking. It takes about 10 to 12 minutes for this amount of yucca.

Serve.

For the leftover cooked yucca another recipe follows:
1 cup sweet rice
1 cup cut-up, cooked yucca
1 cup water
1/2 tsp salt

Directions:
Wash and drain sweet rice and mix with the cooked yucca. Place the mixed sweet rice and yucca in a rice cooker.

Add water and salt. Stir well. Close the lid and follow the instructions of your rice cooker.

Serve this dish with scallion oil and soy sauce.