The taro gives a soft bread like texture, the coconut cream a smooth creaminess and the berris give a contrast tartness. I used red berries for this, but sour strawberries or raspberries would also work well.

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Taro in Coconut Sauce or Puerk Loy Gaiw in Thia  is  Taro Coconut Milk , Sweet .  I really must get around to taking a fresh photo. This one looks so miserable.

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Taro is a root vegetable used in Asian cooking in desserts and as a snack. It is starchy, similar to many other starchy roots such as Cassava and if the recipe calls for Taro, you can often substitute Cassava.

Store fresh in a cool dark cupboard, freezing will soften the texture, so if you can avoid it it is better