Cassava starch-filled natural rubber (NR) composites were prepared by using direct blending and co-coagulation method. The effects of two different method and cassava starch loading on morphology, mechanical properties and thermal properties of cassava starch/NR composites were studied. X-ray diffraction results and scanning electron microscopy images proved that co-coagulation method promotes better dispersion of cassava starch than direct blending method. The composites prepared by co-coagulation method exhibited higher values of tensile strength, tear strength, hardness, and thermal stability. The optimum value of tensile strength and tear strength of cassava starch/NR composites were achieved at a 10 phr cassava starch loading.