-
-
My review
Tender Taro Root Cooked in Coconut Milk
30
wiley
"This is a dessert that is filling but very simple to make. Use fresh and firm taro for best results."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 689Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
11/26/2010
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...
12/29/2010
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.
9/25/2013
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.
8/2/2013
My mom makes this. It's a great dessert for vegans who cannot have grains.