Taro Pudding

For special occasions in Papua New Guinea, taro is often transformed into a sweet pudding, steamed or baked with coconut cream until it becomes dense and custardy. The earthy root takes on a beautiful violet-tinged color and a rich, mellow sweetness that makes it feel like a celebration. It is the dessert that ends feast days on a soft, silky note.

What makes taro pudding great is its texture and depth. Blended until completely smooth, the taro turns velvety, and the coconut cream and sugar turn it into something between a custard and a dense cake. Serve it warm with a little extra coconut cream, and it is pure comfort.

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