Taro Coconut Filling Recipe

Name: Taro Coconut Filling Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 12 oz taro; 5 tbsp sugar; 1/4 tsp salt; 1/2 tsp vanilla extract; 1/4 cup coconut milk

This taro coconut filling is smooth, creamy, and lightly sweet with a delicate hint of vanilla. It's perfect for buns, pastries, mochi, and other desserts, and it firms up beautifully after chilling.

Servings12 Portions

Prep Time25 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

taro
12 oz
sugar
5 tbsp
salt
0.3 tsp
vanilla extract
0.5 tsp
coconut milk
0.3 cup

Step-by-Step Instructions

Peel the taro with a sharp knife, trimming off the thick brown skin completely since the layer just under the peel can stay fibrous. Cut the taro into 1-inch cubes for even cooking.

Steam the taro for 15 to 20 minutes, or until very tender and easy to pierce with a fork. Transfer it to a bowl and let it cool for a few minutes.

Mash the warm taro until smooth using a ricer or food mill for the best texture. If using a fork or potato masher, press the mash through a coarse sieve to remove any tough bits.

Add the sugar, salt, vanilla extract, and coconut milk to the mashed taro. Stir gently until evenly combined and smooth, being careful not to overmix or the filling may become gummy.

Cover and refrigerate the filling for at least 1 hour, or until chilled and firm enough to use. Once cold, it is ready for buns, pastries, or other desserts.

Chef's Tips

Wear gloves when peeling taro if your skin is sensitive, as raw taro can cause irritation. For a richer filling, use full-fat coconut milk. Store the filling in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.