TARO TAPIOCA DESSERT RECIPES

Steps:

• Soak the tapioca pearls in water for 2-3 hours.
• Bring a small pot of water to a boil, then boil the tapioca pearls for 20 minutes or until translucent, with no white showing. Stir occasionally to avoid them from sticking onto the pot.
• At the same time, bring the 4 cups of water, coconut milk and taro to a boil in a large pot. Boil for 15 minutes or until the taro are soft. (See Note 2)
• Optional: using a spatula or spoon, break up or mash the taro into smaller pieces. (See Note 3)
• Add the sugar and optional salt, then stir until combined. Adjust according to taste.
• When the tapioca pearls are cooked through, pour them into a sieve, run under cold water, then soak in an ice bath for several minutes. Strain the water, then pour the tapioca into the coconut taro mixture.
• Stir to blend all the ingredients together and enjoy!! (See Note 4)

Steps:

• Remove skin from taro and cut into chunks (if using frozen taro, proceed to next step).
• Add taro to boiling water and cook until tender about 20 minutes for fresh and 5-7 minutes for frozen.
• Drain and mash until smooth or leave some chunky.
• In separate pot, add tapioca to boiling water. Boil for 5-6 minutes, turn off heat and cover for 10-15 minutes.
• Check tapioca after 10 minutes. Tapioca is done when it is translucent.
• Drain excess water.
• On low heat, add coconut milk to pot with taro.
• Stir mixture until taro had blended with milk and add tapioca.
• To sweeten, add sweetener of choice.