- 1 pound taro root, peeled and cut into 1-inch chunks
- 3 cups water
- 1 1/2 cups white sugar
- 1 cup unsweetened coconut cream
- 1/2 teaspoon salt
- Rinse taro chunks in cold water.
- Combine water and sugar in a wok over medium-low heat; stir until sugar dissolves, about 5 minutes. Add taro chunks; cook until soft, syrupy, and reddish in color, about 20 minutes. Remove from heat and pour into a serving dish.
- Mix coconut cream and salt in a separate saucepan over medium-low heat; cook and stir until warmed through but not boiling, about 5 minutes. Drizzle coconut cream over taro.