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.

Ingredients
500 gms Taro Root
140 gms Tapioca or Cassava Starch Flour
60 ml Hot Water
250 ml Coconut Milk
175 gms Sugar
1 Teaspoon Salt
Young Coconut Meat (Available in cans)
Bitua Leaves
Sour Berries for Garnish (Optional)

Preparation
1. Peel the taro root, cut into half, steam until it is cooked through and leave it to cool. Mash it.
2. Take half the flour, add to the mashed taro, add the hot water and mix. Add the remaining flour and mix well to form a smooth paste.
3. Cover the bowl the paste is in with a damp towel to stop a skin forming.
4. Into a blender, blend the Bitua leaves with 2 tablespoons of water to form bitua juice, sieve the leaves out leaving just the juice and add that to the taro dough. If the dough is too wet, add more flour.
5. Roll out the taro and cut into square (if you prefer you can pinch off pieces and roll them to form balls).
6. Into a saucepan, place coconut milk and bring to the boil, add sugar and salt and stir to dissolve then remove from the heat and leave to cool. Adjust the seasoning of this sauce to your tastes, it should be a little salty and slightly sweeter than you like.
7. Cook the tarot squares in boiling water for 3 minutes, remove and cool in cold water.
8. Serve the taro, berries and warm sauce immediately

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.

Ingredients
50 gms Taro
300 Water For Boiling
200 ml Coconut Milk
100 ml Water
150 Sugar
1/2 Teaspoon Salt
1 Teaspoon Limestone Water

Preparation
1. Peel and chop the taro into small squares, soak in the limestone water and top up with extra water just to cover it.
2. Rinse the taro and cook in boiling water for 20 minutes.
3. In a separate saucepan, mix the sugar and 100 ml water boil until the sugar has dissolved, then leave to cool to form a light syrup.
4. Warm the coconut milk in a saucepan, until its just warmed through and steaming.
5. Serve the taro in a bowl, with warmed coconut milk and some of the sugar syrup poured over it

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