Taro in a Sweet Coconut Sauce

    30 minutes

    This Thai dessert uses fresh taro root that is cooked in a sweetened coconut sauce. I like to finish my Thai dinner parties with this.

    19 people made this

    Serves: 4 

    • 500g fresh taro
    • 2 1/2 cups (750ml) coconut milk
    • 2/3 cup (155g) white sugar
    • 55g palm sugar
    • 1/2 teaspoon salt
    • 1 cup (250ml) coconut cream

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Peel the taro and cut into 2cm pieces.
    2. Bring the coconut milk to a boil then reduce the heat to a simmer. Add the taro and simmer until soft.
    3. Add the sugars and salt then cook until the sugar has dissolved.
    4. Add the coconut cream and heat through but do not boil. Remove from the heat.
    5. Serve in individual bowls and enjoy.

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    Reviews and Ratings
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    Reviews in English (5)


    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.  -  26 Nov 2010  (Review from Allrecipes USA and Canada)


    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.  -  29 Dec 2010  (Review from Allrecipes USA and Canada)


    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.  -  25 Sep 2013  (Review from Allrecipes USA and Canada)