Tender taro root cooked in coconut milk

    30 mins

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


    Bangkok (Krung Thep Maha Nakhon), Thailand
    12 people made this

    Serves: 4 

    • 500g fresh, fragrant taro root
    • 750ml (2 1/2 cups) coconut milk
    • 150g white sugar
    • 55g palm sugar
    • 1/2 teaspoon salt
    • 250ml (1 cup) coconut cream

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Peel the taro root and cut into 2 cm pieces.
    2. Bring the coconut milk to a boil, then reduce the heat to a simmer. Add the taro root and simmer until the taro is soft.
    3. Add the sugars and salt and cook until the sugar has dissolved. Add the coconut cream and heat through but do not boil. Remove from the heat.
    4. Serve in individual bowls and enjoy.

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    Reviews and ratings
    Global ratings:

    Reviews in English (5)


    It came out very good!! Even know I didnt convert the salt and sugar measurements into cups, I just added lil dash or two of that and about a cup of sugar. I didnt use any coconut cream, and it came out so good!! Mmmmmm!  -  31 May 2013


    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)


    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)