Recipes Cuisine Asian Taro Coconut Tapioca Dessert 4.2 (24) 19 Reviews 5 Photos Taro is a purple root vegetable, like a sweet potato, that is used in Asian recipes. Taro, tapioca and rock sugar can be found in most Chinese grocery stores. This recipe comes from the mom of one of my best friends, and I've loved it for years. It's a traditional Asian dessert, and like most, it is like a sweet soup. It can be served hot or cold. I have it hot the first night and refrigerate the rest for seconds the next day! When served cold, it will seem a little thicker. Submitted by meeshiepoo Published on April 3, 2019 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 15 mins Cook Time: 20 mins Additional Time: 30 mins Total Time: 1 hr 5 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 4 cups water 1 cup small, white tapioca pearls 6 cups water 2 cups raw taro root, peeled and cut into 1/2-inch cubes 1 (13.5 ounce) can coconut milk ⅔ cup rock sugar candy Directions In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside. Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled. Editor's Note Raw taro root can be irritating to the skin or throat, so it's best to peel using rubber gloves. Peel thoroughly with a knife (skin is tough), and don't taste the taro until it's cooked through and soft. I Made It Print 38 home cooks made it! Nutrition Facts (per serving) 147 Calories 7g Fat 22g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 147 % Daily Value * Total Fat 7g 9% Saturated Fat 6g 31% Sodium 11mg 0% Total Carbohydrate 22g 8% Dietary Fiber 0g 1% Total Sugars 11g Protein 1g 2% Vitamin C 5mg 6% Calcium 16mg 1% Iron 1mg 7% Potassium 149mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.