- 1 small taro (50gm; see note), peeled and finely diced
- Jasmine extract (see note), to taste
- 500 ml (2 cups) coconut water from 2 young coconuts, 1 cup flesh reserved
- 3 pandan leaves, tied
- 1 cup tapioca pearls, soaked in cold water (2 hours or overnight)
- 250 gm caster sugar
- 1 tbsp pandan extract (or to taste; see note)
- 250 ml (1 cup) coconut cream
- 1 tbsp rice flour
- 1Cook taro in a saucepan of boiling water until tender (6 minutes). Drain.
- 2Combine jasmine extract with water to taste to make up 250ml. Combine with coconut water and pandan leaves in a saucepan and bring to a simmer over medium heat. Add tapioca, reduce heat to low, and simmer, stirring occasionally, until translucent (5-8 minutes). Add sugar, stirring to dissolve, then reduce heat to very low. Add pandan extract, stirring until green, then add coconut flesh and taro. Cook, stirring occasionally, until mixture is sticky and a runny, gelatinous consistency (5-8 minutes).
- 3For salted coconut, bring coconut cream to a simmer in a saucepan over low heat. Whisk in flour and ½ tsp salt until smooth, then whisk until starting to thicken (2 minutes).
- 4Serve pudding warm or at room temperature with a drizzle of salted coconut cream.
Taro, jasmine extract and pandan extract are available from Asian grocers. To make jasmine extract, simmer ½ cup (firmly packed) jasmine flowers with 500ml water for 5 minutes. Then steep for 20 minutes. Whisk in sugar to taste. To make pandan extract, blend 15 chopped pandan leaves in a food processor with a splash of water, then pass through muslin or a fine sieve. Use more leaves for a more vibrant colour.
Drink suggestion: Passito-style sweet wine. Drink suggestion by Max Allen.