Peel and cut the taro root into 1.5cm-2cm chunks then rinse in cold water.
Mix the sugar and the water in a wok and gently heat. When the sugar is dissolved add the taro and cook until the taro is soft and syrupy. The taro should have a reddish colour. Remove from the heat and place in a serving dish.
In a separate saucepan mix the coconut cream and salt then heat gently. Do not boil.
Drizzle the coconut cream over the taro root and serve.