Ginaton Palaoan (taro and coconut dessert)

Instructions

1. Peel the taro, cut it into 3 cm cubes and rinse them in cold water.
2. Cook the tapioca pearls in boiling water for 15 minutes, until they turn translucent, then drain them.
3. In a saucepan, cook the taro in 500 ml of water over medium heat for 20 minutes, until very tender.
4. Mash some of the taro with a fork to thicken the mixture.
5. Add the coconut milk, the sugar, a pinch of salt and the vanilla, then bring gently to a simmer.
6. Stir in the cooked tapioca pearls and let simmer for 5 minutes, stirring.
7. Let it cool or chill before serving, sprinkled with toasted coconut if you like.