Samoan Style Taro Pudding with Coconut Cream

Ingredients

In this adaptation, we have replaced the traditional Native American ingredients with Samoan staples. Instead of using berries for the wojapi, we have incorporated taro, a popular root vegetable in Samoan cuisine. Additionally, we have infused the pudding with coconut cream, which adds a distinct tropical flavor and enhances the richness of the dish. We alse have the original recipe for Wojapi, so you can check it out.

• 2 large taro roots, peeled and diced (500g) 2 large taro roots, peeled and diced (500g)
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 32g, 12g
• Protein: 2g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Place the diced taro in a large pot and cover with water. Bring to a boil over medium heat and cook until the taro is 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 and creamy.
3. 3.
   In a separate saucepan, combine the coconut cream, sugar, vanilla extract, and salt. Heat over low heat, stirring constantly, until the sugar has dissolved and the mixture is warm.
4. 4.
   Pour the warm coconut cream mixture over the mashed taro and stir until well combined.
5. 5.
   Transfer the pudding to individual serving bowls or a large serving dish. Refrigerate for at least 2 hours, or until chilled and set.
6. 6.
   Garnish with fresh mint leaves before serving.

Treat your ingredients with care...

• Taro — Make sure to peel the taro roots thoroughly and remove any fibrous or tough parts before dicing. Cooking the taro until it is tender is crucial for achieving a smooth and creamy texture in the pudding.

Tips & Tricks

• For an extra tropical twist, you can add a splash of lime juice to the coconut cream mixture before pouring it over the mashed taro.
• If you prefer a sweeter pudding, you can adjust the amount of sugar according to your taste.
• To enhance the presentation, you can sprinkle some toasted coconut flakes on top of the pudding before serving.
• If taro is not available, you can substitute it with sweet potatoes for a similar texture and flavor.
• For a creamier consistency, you can blend the cooked taro in a food processor or blender instead of mashing it by hand.

Serving advice

Serve the Samoan Style Taro Pudding with Coconut Cream chilled for the best experience. It can be enjoyed as a refreshing dessert on its own or paired with a scoop of coconut ice cream for an extra indulgence.

Presentation advice

To elevate the presentation, you can serve the pudding in individual coconut shells or small bowls garnished with a sprig of fresh mint. The vibrant purple color of the taro pudding against the white coconut cream creates an eye-catching contrast.