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Tender Taro Root Cooked in Coconut Milk

Rated as 4.5 out of 5 Stars

"This is a dessert that is filling but very simple to make. Use fresh and firm taro for best results."
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30 m servings 689
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 689 calories; 51 62.6 5.9 0 585 Full nutrition

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Read all reviews 4
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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) coco...

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.

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.

My mom makes this. It's a great dessert for vegans who cannot have grains.