Tender Taro Root Cooked in Coconut Milk recipe

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Ingredients

1 pound raw taro root, peeled and cut into 1/2-inch cubes
2 ½ cups coconut milk
¾ cup white sugar
¼ cup palm sugar
½ teaspoon salt
1 cup unsweetened coconut cream

Nutrition Info

689.5 calories
carbohydrate: 62.6 g
cholesterol: : -
fat: 51 g
fiber: 3.5 g
protein: 5.9 g
saturatedFat: 45.2 g
servingSize: -
sodium: 584.8 mg
sugar: 50.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

Recipe Yield

4 servings

Recipe Note

This is a dessert that is filling but very simple to make. Use fresh and firm taro for best results.

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