A Thanksgiving meal will not be complete without delectable desserts. And I’ve got the sweetest desserts lined up for you! I am sharing with you two dessert recipes, Yema Cassava and Cheesy Nutty Fruit Salad. Though these are common Filipino desserts, my family has made into our own, giving it a little bit of a character.
Oh So Gooey Delicious!
Yema Cassava is commonly known as Cassava Cake. I have given it the name Yema Cassava since it reminds me of the Filipino delicacy called yema. Just like the other Cassava recipes, it is made of cassava root and coconut milk. What makes this recipe different is the topping of condensed milk that is then browned in the oven making it gooey delicious. I have tasted different versions of Cassava but this is my favorite. I am positive that your guests will surely ask about the recipe of this dessert!
2 packs frozen cassava, thawed
3 cans coconut milk
2 ½ cups condensed milk
1 cup white sugar
- Preheat oven to 400.
- Line 4 cake pans (200x20x4) with foil. Spray with non-stick cooking spray or brush with a little oil. set aside.
- In a large bowl, combine cassava and coconut milk. Stir until cassava is completely dissolved.
- Add egg, mix until egg is fully incorporated into the mixture.
- Add sugar and stir.
- Pour mixture (approx 3 cups) onto cake pans. Make sure not to fill to top.
- Bake for 30 minutes.
- After 30 minutes, take out pans and pour condensed milk on top and spread evenly.
- Bake for another 40 minutes until golden brown.
- Take cassava out of the oven and let it cool down before slicing and serving.
The second dessert for my Thanksgiving line up is Cheesy Nutty Fruit Salad. And true to it’s name, it is one rich, cheesy and nutty dessert! Nothing beats the combination of fruits, nata de coco (coconut gel dessert), cheese, cashew nuts and cream. One thing I love about this dessert…it is so easy to whip up even your kids can make them. All you need to do is combine the ingredients and voilà!, you got your fruit salad ready for Thanksgiving!
2 large cans of fruit cocktail (Dole or Del Monte)
1 small bottle Nata de Coco
2 cans Nestle table cream
1 ½ cans condensed milk
½ cup cheese, cut into tiny cubes
⅓ cup roasted cashew nuts, finely chopped
- Drain the juice or syrup from the fruit cocktail and nata de coco. Combine in a large bowl.
- Add cream and condensed milk. Mix well until well distributed.
- Add cheese and cashew. Mix well.
- Refrigerate and serve chilled.
Make your Thanksgiving sweeter by trying out these two dessert recipes. Your guests will surely as for more!