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Brooks Tropicals
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Yuca bread fingers

If you like banana bread or zucchini bread, you'll love yuca bread. It's great for any meal that has a south-of-the-border flavor. Add a little whipped dessert topping or cream cheese frosting on top and you've got dessert. I've served it both ways at one meal and got raves for each dish.


Nonfat cooking spray
1 lb yuca
2 large eggs
1 14 oz. can sweetened condensed milk
1/2 cup coconut milk
1/3 cup sugar
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt

Yield: 10 servings
Prep time: 20 minutes, plus 1 hour of baking


1. Preheat oven to 350° F. Spray a 9"x12" baking dish with cooking spray.
2. With a steel vegetable peeler, take off the yuca skin and ends. Cut in half lengthwise. With the steel end of the peeler or a paring knife, cut out any strings. A good place to start is at the top of the root. Then cut the yuca into large chunks.
3. Place in a food processor and process to get small pieces, almost a purée.
4. In a large bowl, beat the eggs. Add the 2 milks, sugar, cinnamon, cloves and salt. Stir in the yuca. Pour the batter into the baking dish.
5. Bake for 1 hour. Serve warm or let cool.
6. For bread, slice into long fingers. For dessert, top with whipped dessert topping or cream cheese frosting.

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