Taro Coconut Pudding

Instructions

1. Prepare the taro
   Steam the cubed taro root for about 15 minutes until tender. Mash half of the taro into a smooth paste, leaving the other half in chunks for texture. Set aside.
2. Cook the tapioca pearls
   Bring 2 cups of water to a boil in a medium saucepan. Add the tapioca pearls and cook according to package instructions (usually 10-15 minutes) until translucent. Drain and rinse under cold water to prevent sticking. Set aside.
3. Make the coconut base
   In a large pot, combine coconut milk, remaining 1 cup of water, sugar, salt, and pandan leaves (if using). Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Do not let it boil vigorously.
4. Add the taro
   Stir in the mashed taro and taro chunks into the coconut milk mixture. Simmer gently for 5 minutes to allow flavors to meld.
5. Thicken the pudding
   Slowly pour the cornstarch slurry into the pot while stirring constantly. Continue cooking for 2-3 minutes until the mixture thickens slightly. Remove from heat and stir in the vanilla extract.
6. Combine with tapioca
   Gently fold in the cooked tapioca pearls, being careful not to break the taro chunks. The pudding should have a silky consistency with visible pieces of taro and tapioca pearls.
7. Serve and garnish
   Let the pudding cool slightly. Serve warm or chilled in individual bowls, garnished with toasted sesame seeds. For best flavor, refrigerate for at least 2 hours before serving cold.