Niue-Style Baked Taro and Coconut Pudding
A Niue-style baked pudding of grated taro and coconut cream with a separate caramel topping. The taro is baked until fully cooked and the pudding is cooled until firm enough to slice.
Prep
30m
Cook
1h 10m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Pudding
- 800gTaro Root (peeled and finely grated)
- 350mlCoconut Cream
- 80gWhite Sugar
- 3gSalt
- 2pcsBanana Leaf (rinsed)
Caramel
- 140gWhite Sugar
- 200mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 180°C (350°F). Line a baking dish with the banana leaves.
- 02
Mix the taro root, coconut cream, white sugar, and salt until evenly combined.
- 03
Spread the pudding mixture into the lined dish and bake until it is firm and lightly browned on top.
- 04
Heat the white sugar with the water in a small saucepan until the syrup turns deep amber.
- 05
Pour the caramel over the hot pudding and return the dish to the oven briefly so the topping settles and turns glossy.
- 06
Cool until the pudding is firm enough to slice, then serve.
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