Traditional Micronesian Taro Pudding – Easy Homemade Recipe
Micronesian Taro Pudding
Today on the Takrecipe website, we’re diving into the exotic flavors of the Pacific Islands with a delicious Micronesian Taro Pudding. This traditional dessert features the natural sweetness and earthy tones of taro root, enhanced with creamy coconut milk and a touch of sugar. The result is a velvety, lightly sweetened pudding perfect for tropical dessert lovers!
Ingredients
- Taro root – 2 cups, peeled and cubed
- Coconut milk – 1 ½ cups
- Water – 1 cup
- Brown sugar – ½ cup (adjust to taste)
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
- Cornstarch – 2 tbsp (optional, for thickening)
- Shredded coconut – ¼ cup (for garnish)
Prepare the Taro
Peel the taro root and cut it into small cubes. Place the taro in a pot and cover with 1 cup of water. Boil for about 20 minutes or until the taro becomes soft and easy to mash.
Blend the Ingredients
Drain the cooked taro and transfer it to a blender or food processor. Add the coconut milk, brown sugar, vanilla extract, and salt. Blend until smooth and creamy. If a thicker consistency is preferred, mix the cornstarch with 2 tbsp of water and add it to the mixture.
Cook the Pudding
Pour the blended mixture into a saucepan over low heat. Stir continuously for 10–15 minutes until the pudding thickens. (If using cornstarch, it will help create a more custard-like texture.) Once thickened, remove from heat and let it cool slightly.
Serve and Garnish
Pour the pudding into serving bowls or coconut shells for an authentic touch. Sprinkle shredded coconut on top for extra flavor and texture. Serve warm or chilled, depending on preference.
Cooking Tips
Choose the right taro
🟢The best taro for this pudding is a starchy variety with a light purple hue, which gives the pudding a beautiful natural color.
Sweetness adjustment
🟢You can adjust the sugar level based on how naturally sweet your taro is. Some prefer honey or coconut sugar for a deeper caramel-like flavor.
Texture variation
🟢For a chunkier pudding, mash the taro instead of blending it completely to retain some small bits for a more rustic feel.