Samoan Coconut Taro Pudding

Ingredients

• 2 pounds (900g) taro root, peeled and cubed 2 pounds (900g) taro root, peeled and cubed
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Optional toppings: toasted coconut flakes, chopped nuts Optional toppings: toasted coconut flakes, chopped nuts

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 10g)
• Carbohydrates: 52g (Sugars: 20g)
• Protein: 3g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Place the cubed taro in a large pot and cover with water. Bring to a boil and cook until the taro is fork-tender, about 15-20 minutes.
2. 2.
   Drain the cooked taro and transfer it to a large mixing bowl. Mash the taro using a potato masher or fork until smooth.
3. 3.
   In a separate saucepan, heat the coconut milk over medium heat until warm. Do not boil.
4. 4.
   Add the warm coconut milk, sugar, salt, and vanilla extract to the mashed taro. Stir well to combine and dissolve the sugar.
5. 5.
   Return the mixture to the stove and cook over low heat, stirring constantly, until the pudding thickens to a creamy consistency, about 10-15 minutes.
6. 6.
   Remove from heat and let the pudding cool to room temperature.
7. 7.
   Once cooled, transfer the pudding to individual serving bowls or a large serving dish. Refrigerate for at least 2 hours, or until chilled and set.
8. 8.
   Serve the Samoan Coconut Taro Pudding chilled, topped with toasted coconut flakes and chopped nuts if desired.

Treat your ingredients with care...

• Taro — Make sure to peel the taro thoroughly, as the skin can be tough and fibrous. Also, be cautious while handling taro, as it can stain your hands and clothes. Wear gloves if desired.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For added flavor, you can infuse the coconut milk with a cinnamon stick or a few cardamom pods while heating it.
• If you prefer a sweeter pudding, adjust the amount of sugar according to your taste.
• Toasted coconut flakes and chopped nuts make excellent toppings, adding a delightful crunch to the creamy pudding.
• Leftover pudding can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Samoan Coconut Taro Pudding chilled as a refreshing dessert after a meal. It can also be enjoyed as a sweet treat on its own or paired with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, garnish the pudding with a sprinkle of toasted coconut flakes and a few chopped nuts. You can also serve it in individual glass bowls or ramekins for an elegant touch.