Vietnamese Taro Coconut Pudding

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This traditional Vietnamese dessert features tender taro simmered in fragrant coconut milk until it turns into a creamy, comforting pudding. Sweetened lightly and scented with pandan, it is a beloved sweet enjoyed across Vietnam as both a snack and a finishing course. The natural starches from the taro give the dessert its signature velvety body with very little added thickener.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 18 gFat
• 14 gSaturated Fat
• 60 gCarbs
• 5 gFiber
• 32 gSugar
• 4 gProtein
• 35 mgSodium
• 720 mgPotassium
• 60 mgCalcium
• 1.5 mgIron
• 5 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the pudding

• 500 g (about 1 lb) taro root, peeled and cut into 2 cm cubes
• 400 ml (1 can) full-fat coconut milk
• 250 ml water
• 120 g granulated sugar, adjusted to taste
• 1/4 tsp fine sea salt
• 1 pandan leaf, knotted (or 1/2 tsp vanilla extract)

For the thickener

• 2 tbsp rice flour or tapioca starch
• 3 tbsp cold water

For garnish (optional)

• 1 tbsp toasted white sesame seeds
• 1 tbsp shredded coconut, lightly toasted

Directions

1. Place the cubed taro in a bowl and cover with cold water to keep it from discoloring while you prep the rest of the ingredients.
2. In a heavy-bottomed pot, combine the coconut milk, water, sugar, salt, and pandan leaf. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.
3. Drain the taro and add it to the pot. Reduce heat to medium-low and simmer gently for 15 to 18 minutes, or until the taro is easily pierced with a fork.
4. Remove the pandan leaf. Using the back of a wooden spoon or a potato masher, lightly mash about half of the taro pieces in the pot to create a creamy base while leaving some chunks for texture.
5. In a small bowl, whisk the rice flour with 3 tablespoons of cold water to make a smooth slurry. Pour the slurry into the pot and cook for 2 to 3 minutes, stirring constantly, until the pudding thickens to a soft, spoonable consistency.
6. Taste and adjust the sweetness. If using vanilla instead of pandan, stir it in at this point.
7. Remove from heat and let the pudding rest for about 5 minutes; it will continue to thicken as it cools.
8. Ladle into small bowls, sprinkle with toasted sesame seeds and shredded coconut if desired, and serve warm or at room temperature.

Cook’s Notes

• Choose taro roots that feel heavy and firm with no soft spots; fresh taro has the best nutty, sweet flavor.
• Wear kitchen gloves when peeling taro, as the raw sap can irritate sensitive skin.
• For a richer dessert, swap half of the water for additional coconut milk.
• The pudding thickens noticeably as it cools, so stop cooking while it still looks slightly loose in the pot.
• Leftovers keep in the refrigerator for up to 3 days; stir gently and loosen with a splash of coconut milk when reheating.

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