Instapot Ube / Taro coconut Tapioca dessert - 芋頭椰汁西米露

Ube / Taro Tapioca with maple syrup and coconut milk

Prep time: 10 minutes
Cook time: ~30-60 minutes
Serves: 8-10 servings
Ingredients:

• 2 lbs of Taro/Ube root, peeled and cut into chunks

• 1/2 cup Bob’s Red Mill mini tapioca pearls

• 1 can of coconut milk or 1/2 can of coconut cream

• 5 cups of water

• (Optional) Maple syrup or honey as sweetener

Cooking Tools:

• Instapot

• Steamer (optional)

Directions :

1. (Optional step) Steam the diced taro root for 20 minutes to soften.

2. Add the cold water, coconut milk/cream, and mini tapioca into the instapot top with taro (steamed, or raw), and cook on high pressure for 6 minutes (do not keep warm).

3. Release the pressure after 10 minutes. Stir in honey/maple syrup and serve hot, or cool in the fridge and serve as a cold dessert.

Cooking Tip:

• When looking for taro at the market, remember it goes by many names: Malanga, ubi, taro,

• If served cold, you may want to add an additional cup of water as the dessert will thicken as it cools.

• I love my taro soft and melty, hence the pre-steam.

Stay healthy with Annie:

I love taro. It’s so tasty, and it is hard to imagine all the nutritional benefits that can come from a creamy delicious summer dessert. One cup of Taro will provide over a quarter of your day’s dietary fiber and manganese, while packing a healthy 18.5 mg of omega 3 fatty acid and plenty of Vitamin B6 to boost your immune system, Potassium, and Magnesium to help you handle your daily stressors in life.