In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea.

Brazilians often toast cassava flour in butter to crisp it and deepen its color and flavor; sometimes they combine the resulting buttery farofa with eggs and onions, too. This dish, called Farofa de Ovo e Cebolinha, is based on one in Leticia Moreinos Schwartz’s The Brazilian Kitchen (Kyle Books, 2010).

If you can’t find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results. Get the recipe for Pão de Queijo »

This hearty soup is made with cassava, beef, chicken, and pork.

Meringue adds lightness and body to classic vanilla-scented tapioca pudding.