Desserts
Taro pudding
A thick, sweet cream made with cooked, mashed taro, bound with coconut milk and tapioca. The texture is smooth and slightly jelly-like, and it is served chilled as a dessert.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Cook the tapioca in boiling water for 10 to 12 minutes, until the pearls turn translucent.
- Meanwhile, boil the taro in salted water for 20 minutes, until it mashes easily.
- Drain the taro and mash it with a fork or a potato masher until smooth.
- In a saucepan, combine the taro purée, coconut milk and sugar, then heat gently, stirring.
- Add the drained tapioca and let it thicken for 5 minutes, without letting it boil hard.
- Pour into small bowls and let cool, then refrigerate for at least 1 hour before serving.
Variations and tips
Toasted coconut version. Sprinkle the top with coconut toasted dry in a pan for a more roasted flavour.
More ideas
Breadfruit porridge45 min · 4 serv. · budget-friendlyPapaya rice pudding50 min · 4 serv. · budget-friendlyGrated coconut balls (Coconut Balls)25 min · 4 serv.Caramelised Coconut Dessert15 min · 4 serv.Banana and coconut cake1 h · 8 serv.Caramel bread pudding1 h 05 · 6 serv. · budget-friendlySesame Banana Fritters25 min · 4 serv. · budget-friendlyBanana blossom fritters40 min · 4 serv. · budget-friendly
U.S. Outlying Islands
U.S. Outlying Islands
U.S. Outlying Islands
U.S. Outlying Islands
U.S. Outlying Islands
U.S. Outlying Islands
U.S. Outlying Islands
U.S. Outlying Islands
Original Ecomely recipe.