Ginataang Kamoteng Kahoy ay Saging

Ginataang Kamoteng Kahoy ay Saging is a Filipino snack popular in the Bicol region where cassava and saba bananas are simmered until tender in coconut milk with palm sugar. Sharing my grandma old recipe where she prepares it by reducing the coconut milk until it renders coconut oil.

When I see coconut milk on dishes it reminds me of my grandmother as she uses this a lot for cooking when I was growing up with her. As a Bicolana coconuts are one of the most abundant produce on her province so she grew up with it and essentially becoming a master when it comes to cooking using that as an ingredient. I was the one that help her always in grinding the meat using a wooden grinder contraption so she can extract the milk manually by hand. I learned a lot just by observing as she cooks and one of the usual ones my granny prepares during snack time was this dish we have for today.

It’s quite a simple dish to prepare, it’s as simple as boiling and cooking the ingredients in coconut milk. This is how it’s usually done by many households that serve this, hence if you see photos online of this dish the coconut sauce is quite runny and not thick. My grandmother does it differently, perhaps it is the Bicolano way where she makes sure the coconut milk is reduced to a point it’s at the first stage of rendering oil. This technique gives it a different flavour and aroma the normal cooking can’t provide, it slightly nutty, quite savoury where its taste is similar to latik, and this complements with the sweetness of the palm sugar and saba bananas.

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Ginataang Kamoteng Kahoy ay Saging

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Snacks
  • Cuisine: Filipino


Ginataang Kamoteng Kahoy ay Saging is a Filipino snack popular in the Bicol region where cassava and saba bananas are simmered until tender in coconut milk with palm sugar.


Units Scale
  • 400 g cassava / yucca, peeled, cleaned and sliced into 2-inch sections
  • 6 pcs saba banana, sliced into sections
  • 3 cups coconut milk
  • 150 g palm sugar
  • 1/2 tsp salt


  1. In a pot pour coconut milk then add cassava and palm sugar, bring it to a boil then simmer in medium heat, cook for 10 minutes.
  2. Add the saba bananas the cook for 5 more minutes.
  3. Add the salt, bring heat to high. Let the coconut milk reduce and thicken, this will take around 3-4 minutes. Once it starts to thicken the sauce will become shiny as it will render oil, if it is in that stage then your ginataan is ready, the sauce should not be runny, it should be thick and coats the bananas and cassava.
  4. Turn the heat off and serve.


6 Responses

  1. I have never had fresh cassava, let alone an exotic dessert like this…wish I could taste some of yours, Raymund.

  2. This sounds amazing! I’m not familiar with this recipe…but I should be. I love everything about it. In a way, it reminds me a bit of bananas foster since bananas are used in a warm dessert. Putting this on the list of things to try!

  3. I’ve never had this dish — looks wonderful! Super recipe — thanks.

  4. suituapui says:

    Casava in coconut milk sounds awesome. I did cook something with these ingredients before, I think, a variation of what we call bubur cacar – yam, sweet potatoes, sago pearls in coconut milk.

  5. I’m not very familiar with cassava, but combined with bananas and coconut milk this, this sounds delicious. Great snack / dessert – I would like to try.

  6. I never knew that cooking down coconut milk would render oil! Fascinating! Looks like a really comforting dish.

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