Sweet Taro in Coconut Milk

    (5)
    35 min

    This Thai-style dessert is simple, delicious and very satisfying. Taro root is simmered in sweetened coconut milk and stirred with coconut cream just before serving.


    5 people made this

    Ingredients
    Serves: 4 

    • 450g raw taro root, peeled and cut into 1.25cm cubes
    • 600ml coconut milk
    • 150g caster sugar
    • 4 tablespoons palm sugar
    • 1/2 teaspoon salt
    • 250ml coconut cream

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Bring the coconut milk to the boil in a saucepan; reduce heat to medium-low to maintain a simmer.
    2. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes.
    3. Add the caster sugar, palm sugar and salt to the mixture; stir until the sugars are entirely dissolved into the mixture.
    4. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.

    Ingredients

    Taro is also known as dasheen, you can find it in Caribbean and Oriental speciality shops.
    Palm sugar is sold in major supermarkets or in Oriental/South Asian speciality shops.

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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (4)

    by
    14

    Delicious. I thought there was too much sugar, so I modified to the following: 1.5 lbs taro (2 cups of .5 inch cubes) 5 Tablespoons white sugar 1 Tablespoons brown sugar 1 can (13.5 ounce) coconut milk 1/2 teaspoon sea salt Simmered until the taro was VERY tender, almost dissolving. Took about 20-30 minutes on low. Note that the taro releases a lot of starch, thickening the liquid into a porridge-like consistency. Will definitely make again.  -  26 Nov 2010  (Review from Allrecipes US | Canada)

    by
    7

    I made this up for my Xmas get-together. It's good the way it is, but I added a 10oz can of naturally-sweetened pineapple chunks to fill it out. It's twice as good that way.  -  29 Dec 2010  (Review from Allrecipes US | Canada)

    by
    2

    This recipe was so easy to make. It's a quick way for me to use up the Taro I had left over from making dumplings. Personally, I don't like it too sweet, so I took out some of the sugar.  -  25 Sep 2013  (Review from Allrecipes US | Canada)

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