Coconut Pumpkin Taro Dessert Recipe is very common in Cambodia, Thailand and Vietnam. Asian people love using pumpkins in their desserts and this is a great example with pumpkin stewed in coconut milk.
Coconut Pumpkin Taro Dessert Recipe
Coconut Pumpkin Taro Dessert Recipe
Course: DessertCuisine: CambodianDifficulty: Easy
Servings
2
servingsPrep time
30
minutesCooking time
30
minutesCalories
837
kcalTotal time
1
hourIngredients
2 ½ cups of Japanese Pumpkin cut to bite size (you need pumpkin that is sticky to make this dessert)
2 ½ cups of Taro roots cut to bite size (wash) if you don’t have taro use potato
1 can coconut cream or coconut milk
2 cup water
1/4 tablespoon salt
1 tablespoon Vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
Directions
- In a medium pot boil coconut milk and water with salt
- When the water is boiling add taro and pumpkin, cook until the pumpkin and taro is tender
- Then add sugar, and vanilla extract
- Cook until all the pumpkin and taro is done turn the heat off
- Serve warm or cool.
- Sometime I save a bit of coconut cream to add on top before serving if you do that you have to
Recipe Video
Notes
- serve it warm not cold.
Nutrition Facts
- Serving Size: 2g
- Calories: 837kcal
- Fat: 30g
- Saturated Fat: 26g
- Sodium: 936mg
- Carbohydrates: 145g
- Fiber: 15g
- Sugar: 101g
- Protein: 7g
