Thai Taro Coconut Pudding

Instructions

1. Prepare the taro
   Peel the taro root and cut into 1/2-inch cubes. Rinse the cubes under cold water to remove excess starch, then place in a pot with enough water to cover. Boil for about 15 minutes until tender but not mushy. Drain and set aside.
2. Make the coconut base
   In a medium pot, combine coconut milk, water, palm sugar, salt, and pandanus leaves (if using). Bring to a gentle simmer over medium heat, stirring occasionally until the sugar completely dissolves. Be careful not to let it boil.
3. Thicken the mixture (optional)
   If you prefer a thicker consistency, mix tapioca starch or cornstarch with 2 tablespoons of cold water to create a slurry. Gradually add this to the simmering coconut mixture while stirring constantly until it reaches your desired thickness.
4. Add the taro
   Gently add the cooked taro cubes to the coconut milk mixture. Simmer for another 5 minutes to allow the flavors to meld together. Add vanilla extract if using and stir gently to combine.
5. Serve and garnish
   Remove from heat and discard the pandanus leaves. Ladle the warm pudding into serving bowls. Drizzle each portion with coconut cream and sprinkle with toasted sesame seeds. The pudding can be served warm, at room temperature, or chilled.