Taro root is a very healthy alternative for dessert. In this recipe, taro root is gently cooked in a sugar syrup until it becomes soft and palatable. Then it is garnished with a drizzle of salted coconut cream to add a little bit of savouriness.
Peel and cut the taro root into 1.5cm-2cm chunks. Rinse the taro in cold water.
Mix the sugar and the water in a wok and gently heat. When the sugar is dissolved, add the taro and cook until the taro is soft and syrupy. The taro should have a reddish hue. Remove from the heat and place in a serving dish.
In a separate saucepan, mix the coconut cream and salt and heat gently. Do not boil.
Drizzle the coconut cream over the taro root and serve.