Recipe by wiley
"This is a dessert that is filling but very simple to make. Use fresh and firm taro for best results."
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raw taro root, peeled and cut into 1/2-inch cubes
2 1/2 cups
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tender Taro Root Cooked in Coconut Milk
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 381
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