Peel the yuca root and cut it into small pieces.

Boil the yuca in a pot of water for 30 minutes or until it becomes soft.

Drain the yuca and mash it with a potato masher until it's smooth.

In a separate pot, add the coconut milk, milk, sugar, cinnamon stick, salt, and vanilla extract.

Bring the mixture to a boil and stir until the sugar dissolves.

Remove the cinnamon stick from the mixture.

Add the mashed yuca to the pot with the milk mixture and stir until well combined.

Cook the mixture over low heat for 10-15 minutes or until it thickens and becomes creamy.

Serve the enyucados warm in bowls or cups.