Dessert
Nilupak: Creamy Mashed Cassava or Saba Banana with Coconut
Original name: Nilupak (Mashed Cassava or Banana with Coconut)
About this dish
Nilupak is a beloved Filipino snack that turns humble cassava or saba bananas into a luscious, sweet treat. Imagine creamy mashed root crop or banana infused with rich coconut milk and crowned with toasted coconut flakes - it's like a warm hug in a bowl!
This recipe captures the authentic taste of the Philippines with a playful purple twist, inspired by my love for all things ube. Perfect for afternoon kape or as a party dessert, nilupak is simplicity at its most delicious.
I'll share a secret: using coconut cream instead of milk makes it extra decadent!
Ingredients
UK and US measurements are both included for every recipe.
cassava
vegetable500g
Imperial measurement: 1.1 lbs
coconut milk
dairy200ml
Imperial measurement: ¾ cup
sugar
other100g
Imperial measurement: ½ cup
toasted coconut
other30g
Imperial measurement: ¼ cup
coconut cream
dairy30ml
Imperial measurement: 2 tablespoons
Method
Cook the cassava
20 minutesPlace cubed cassava in a pot and cover with water. Boil until very tender, about 15-20 minutes. Drain well.
Mash and combine
5 minutesReturn the boiled cassava to the pot or transfer to a mixing bowl. While warm, add coconut milk and sugar. Mash with a wooden spoon or potato masher until smooth and well-combined.
Cook the mixture
5 minutesCook the mashed mixture over medium-low heat, stirring constantly, until it thickens and pulls away from the sides of the pot, about 5 minutes.
Serve and garnish
5 minutesTransfer to a serving dish and top with toasted shredded coconut. For a purplish tint, you may substitute some cassava with ube. Drizzle with coconut cream if desired. Serve warm or at room temperature.
Equipment
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Nutrition facts
Tips
- For a creamy and smooth texture, use young cassava or frozen cassava, which are more tender than older ones.
- Have purple envy? Replace half of the cassava with cooked purple yam (ube) to tint your nilupak a lovely lavender hue.
- For an extra sprinkle presentation, reserve some toasted coconut to scatter on top right before serving - coconut haters (do they exist?) might ignore this step., Adjust sweetness to your liking, some prefer less sugar and a drizzle of honey on top.
- If.
- If you're using sweetened coconut flakes, reduce sugar by half.
Serving suggestions
- Enjoy nilupak as a merienda snack with a cup of hot coffee or tea.
- For.
- For dessert, serve with a scoop of ube ice cream or a drizzle of caramel.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.