When it comes to unique and delicious dessert options, taro is a hidden gem that deserves more love. The starchy root vegetable is not only nutritious but also incredibly versatile when used in sweet treats. From creamy puddings to decadent cheesecakes, the possibilities are endless when you combine taro with your favorite ingredients. In this article, we’ll dive into 18 mouthwatering taro dessert recipes that will satisfy your cravings and inspire your next baking adventure.
Whether you’re a seasoned chef or a beginner in the kitchen, these recipes cater to all levels of expertise and offer something for everyone. So go ahead, indulge in the creamy goodness of taro desserts, and get ready to impress your friends and family with these show-stopping sweet treats.
Taro Pudding with Coconut Milk
This creamy pudding combines the natural sweetness of taro with the richness of coconut milk, making it a unique and delicious dessert. Perfect for warm weather or as a sweet treat any time of the year.
Ingredients:
– 1 cup taro puree
– 1 cup coconut milk
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine taro puree, coconut milk, sugar, and salt.
2. Cook over medium heat, whisking constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 5 minutes, or until the pudding thickens slightly.
4. Remove from heat and stir in vanilla extract.
5. Pour into individual serving cups or a large serving dish.
6. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 10-15 minutes
Serves: 4-6
Taro Bubble Tea with Tapioca Pearls
Experience the unique flavor of taro bubble tea with chewy tapioca pearls! This refreshing drink combines the sweetness of taro milk, the creaminess of coconut milk, and the fun of popping boba.
Ingredients:
– 2 cups water
– 1 cup taro powder (or taro puree)
– 1 cup coconut milk
– 1/4 cup granulated sugar
– 1/2 cup tapioca pearls
– Ice cubes
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a large pot, combine water and taro powder/puree. Heat over medium heat, whisking constantly, until the mixture thickens to a creamy consistency.
2. Remove from heat and stir in coconut milk, sugar, and tapioca pearls. Let it cool to room temperature.
3. Chill the mixture in the refrigerator for at least 4 hours or overnight.
4. Just before serving, fill glasses with ice cubes and pour the taro bubble tea over the ice.
5. Garnish with fresh mint leaves, if desired.
Cooking Time: 15 minutes (plus chilling time)
Taro Mochi with Sweet Red Bean Filling
Experience the delightful fusion of Japanese and Korean flavors with this recipe for Taro Mochi filled with sweet red bean paste.
Ingredients:
– 2 cups taro root, cooked and mashed
– 1 cup glutinous rice flour
– 1/2 cup water
– 1/4 teaspoon salt
– 1/2 cup sweet red bean paste (made from azuki beans)
– Vegetable oil for frying
Instructions:
1. In a large mixing bowl, combine taro root, glutinous rice flour, and salt. Gradually add in the water to form a dough.
2. Knead the dough until smooth and pliable.
3. Divide the dough into small balls.
4. Flatten each ball slightly to create an indentation for filling.
5. Place 1-2 teaspoons of sweet red bean paste in the center of each ball.
6. Fold the dough over the filling, sealing it completely.
7. Fry the mochi in hot oil until golden brown.
Cooking Time: 20-25 minutes
Taro Ice Cream with Condensed Milk
This recipe combines the unique flavor of taro with the richness of condensed milk, creating a smooth and creamy ice cream perfect for hot summer days.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup condensed milk
– 1/2 cup cooked taro puree
– 1 tsp vanilla extract
Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Remove from heat and stir in the condensed milk and taro puree.
3. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. During the last 2 minutes of churning, add the vanilla extract.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 30-40 minutes (including cooling time)
Taro Cheesecake with a Graham Cracker Crust
Taro Cheesecake with Graham Cracker Crust Recipe
This unique cheesecake combines the creamy richness of traditional cheesecake with the sweet, nutty flavor of taro. The graham cracker crust adds a satisfying crunch to each bite.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup taro puree
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust: Mix crumbs, sugar, and melted butter in a bowl until well combined. Press into a 9-inch springform pan.
3. Prepare the cheesecake: Beat cream cheese until smooth, then add granulated sugar and beat until combined. Beat in eggs one at a time, followed by taro puree and vanilla extract.
4. Pour the cheesecake batter over the crust.
5. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes
Taro Pancakes with Maple Syrup
Taro Pancakes with Maple Syrup Recipe
Starting your day off right with a stack of fluffy taro pancakes, drizzled with pure maple syrup is a treat that’s hard to beat. This sweet and savory combination will become a new breakfast favorite.
Ingredients:
– 1 cup taro powder
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Maple syrup (for serving)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together taro powder, flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Drop 1/4 cupfuls of batter onto the preheated skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
8. Serve warm with a drizzle of maple syrup.
Cooking Time: 10-12 minutes
Taro Donuts with Vanilla Glaze
These unique donuts combine the natural sweetness of taro root with the richness of vanilla glaze, creating a delicious and visually appealing treat.
Ingredients:
– 1 cup taro flour
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– Vegetable oil for frying
– Vanilla glaze (recipe below)
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a large bowl, whisk together taro flour, all-purpose flour, sugar, and salt.
3. In a separate bowl, whisk together milk, eggs, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until smooth batter forms.
5. Fry donuts in batches for 2-3 minutes or until golden brown. Drain on paper towels.
6. Allow donuts to cool before glazing with vanilla glaze (recipe below).
Vanilla Glaze:
– 1 cup powdered sugar
– 2 tablespoons whole milk
– 1/4 teaspoon vanilla extract
Mix ingredients together until smooth and drizzly. Dip cooled donuts in glaze and serve.
Cooking Time: Approximately 20-25 minutes, including frying time.
Taro Creme Brulee with Caramelized Sugar
Experience the exotic flavors of tropical taro in a rich and creamy dessert, elevated by a layer of caramelized sugar. This unique twist on the classic creme brulee is sure to impress your guests.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 large egg yolks
– 1/2 cup cooked taro puree
– 1 tsp vanilla extract
– 1/4 cup caramelized sugar (see note)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a medium saucepan, combine cream, milk, sugar, and cooked taro puree. Cook over medium heat, stirring occasionally, until mixture thickens and reduces slightly.
3. Remove from heat and stir in egg yolks and vanilla extract.
4. Strain mixture into 6 ramekins or small baking dishes.
5. Place ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
6. Bake for 25-30 minutes, or until edges are set.
7. Remove from oven and let cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Note: To caramelize sugar, place 1/4 cup granulated sugar in a small skillet over medium heat. Cook, stirring constantly, until sugar turns golden brown. Let cool before using.
Taro Tart with Whipped Cream Topping
A refreshing dessert that combines the natural sweetness of taro with a light and airy whipped cream topping.
Ingredients:
– 1 cup taro puree
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 pie crust (homemade or store-bought)
– Whipped cream topping ingredients (below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together taro puree, sugar, and melted butter until smooth.
3. Beat in eggs and vanilla extract until well combined.
4. Roll out pie crust to fit a 9-inch tart pan with a removable bottom.
5. Pour taro mixture into the pie crust.
6. Bake for 40-45 minutes or until filling is set.
Whipped Cream Topping:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
Beat heavy cream and sugar until stiff peaks form. Spread over cooled tart and serve.
Cooking Time: 40-45 minutes (tart) + 5 minutes (whipped cream)
Taro Smoothie with Almond Milk
Start your day or boost your energy with this unique and delicious taro smoothie, perfectly blended with almond milk. This creamy and healthy treat is perfect for warm weather or anytime you need a pick-me-up.
Ingredients:
– 1 cup frozen taro
– 1/2 cup almond milk
– 1 tablespoon honey
– 1/2 teaspoon vanilla extract
– Ice cubes (as needed)
Instructions:
1. Add the frozen taro, almond milk, honey, and vanilla extract to a blender.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Add ice cubes if you want a thicker consistency, then blend again until the ice is crushed and the smoothie is the desired thickness.
4. Pour into a glass and serve immediately.
Cooking Time: 2 minutes (blending time)
Taro Custard Pie with a Flaky Crust
A sweet and creamy dessert that combines the unique flavor of taro with a buttery, flaky crust.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
For the custard:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 2 large egg yolks
– 1/2 cup cooked taro puree (see note)
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust: Combine flour, butter, and water in a bowl. Mix until dough forms.
3. Roll out crust to fit a 9-inch pie dish. Fill with custard mixture.
4. Bake for 45-50 minutes or until crust is golden brown and filling is set.
5. Allow pie to cool before serving.
Cooking Time: 45-50 minutes
Taro Macarons with Lavender Filling
Experience the unique fusion of Japanese taro and French macaron techniques, paired with the subtle sweetness of lavender.
Ingredients:
For the shells:
– 1 1/2 cups (190g) almond flour
– 1 cup (120g) confectioners’ sugar
– 3 large egg whites
– 1/2 cup (60g) taro powder
– 1/4 teaspoon salt
– Food coloring (optional)
For the filling:
– 1 cup (200g) granulated sugar
– 2 tablespoons dried lavender buds
– 1/2 cup (120ml) heavy cream
– 2 large egg whites
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, sift together almond flour and confectioners’ sugar.
3. In a separate bowl, whip egg whites until stiff peaks form. Gradually add taro powder, salt, and food coloring (if using).
4. Sift the dry ingredients over the egg mixture and gently fold until combined.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet.
6. Tap the baking sheet gently to remove any air bubbles. Let the shells sit at room temperature for 30 minutes.
7. Bake for 15-20 minutes or until firm to the touch. Allow the shells to cool completely.
8. For the filling, combine sugar and lavender buds in a small saucepan. Heat over low heat, stirring constantly, until the mixture reaches 180°F (82°C).
9. Remove from heat and let it steep for 10-15 minutes. Strain the mixture through a fine-mesh sieve to remove the lavender buds.
10. Allow the filling to cool and thicken before sandwiching it between two cooled shells.
Cooking Time: 30 minutes
Taro Waffles with Fresh Berries
Discover the unique flavor of taro waffles paired with sweet and juicy fresh berries. This recipe is perfect for a weekend brunch or a special treat any time of the year.
Ingredients:
– 2 cups all-purpose flour
– 1 cup taro powder
– 4 large eggs
– 1/2 cup milk
– 2 tablespoons honey
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– Fresh berries of your choice (strawberries, blueberries, raspberries)
Instructions:
1. Preheat waffle iron according to manufacturer’s instructions.
2. In a large bowl, whisk together flour, taro powder, eggs, milk, honey, and salt until smooth.
3. Add melted butter and stir until combined.
4. Pour 1/4 cup of batter onto the center of the waffle iron.
5. Cook for 3-5 minutes or until the waffles are golden brown.
6. Serve warm with fresh berries of your choice.
Cooking Time: 15-20 minutes
Taro Panna Cotta with Mango Coulis
Experience the unique combination of creamy taro panna cotta and sweet mango coulis, perfect for a summer dessert or special occasion.
Ingredients:
For Taro Panna Cotta:
– 1 cup taro puree
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
For Mango Coulis:
– 2 ripe mangos, diced
– 1/4 cup granulated sugar
– 2 tbsp lime juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, combine taro puree, heavy cream, whole milk, and sugar. Whisk until smooth.
3. Bring mixture to a boil, then reduce heat and simmer for 5 minutes.
4. Remove from heat and stir in vanilla extract. Let cool slightly.
5. Pour mixture into individual serving cups or ramekins.
6. Refrigerate for at least 4 hours or overnight.
7. For mango coulis, combine diced mangos, sugar, and lime juice in a blender. Blend until smooth.
8. Serve chilled taro panna cotta with mango coulis spooned over the top.
Cooking Time: 5 minutes (for taro panna cotta mixture)
Taro Bread Pudding with Rum Sauce
Rich and creamy bread pudding infused with the subtle sweetness of taro, paired with a velvety rum sauce for an unforgettable dessert experience.
Ingredients:
For the Taro Bread Pudding:
– 2 cups stale bread, cut into 1-inch cubes
– 1 cup taro puree
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
For the Rum Sauce:
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 2 tablespoons dark rum
– 2 tablespoons granulated sugar
– 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread, taro puree, sugar, melted butter, eggs, vanilla extract, and salt. Mix until well combined.
3. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
4. Meanwhile, prepare the Rum Sauce by combining heavy cream, butter, rum, sugar, and cinnamon in a saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes or until slightly thickened.
5. Serve warm taro bread pudding with rum sauce spooned over.
Cooking Time: 35-40 minutes
Taro Chiffon Cake with Coconut Frosting
Elevate your cake game with this unique and delicious combination of taro and coconut flavors. This chiffon cake is light, fluffy, and perfect for a tropical getaway in every bite.
Ingredients:
– 1 cup (200g) taro puree
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 4 large eggs, separated
– 1/2 teaspoon salt
– 1/2 cup (120ml) unsalted butter, melted
– 2 teaspoons vanilla extract
Coconut Frosting:
– 8 ounces (225g) confectioners’ sugar
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons unsalted butter, softened
– 2-3 tablespoons heavy cream or whole milk
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) tube pan.
2. Whisk together taro puree, sugar, flour, and salt.
3. In a separate bowl, whisk egg whites until stiff peaks form.
4. Fold melted butter, vanilla extract, and egg yolks into the dry ingredients.
5. Gently fold in the egg whites.
6. Pour batter into prepared pan and bake for 40-45 minutes or until a toothpick comes out clean.
7. Allow cake to cool before frosting with Coconut Frosting (see below).
Coconut Frosting:
1. Whisk confectioners’ sugar, unsweetened shredded coconut, and softened butter until smooth.
2. Add heavy cream or whole milk, 1 tablespoon at a time, until desired consistency is reached.
Taro Gelato with Pistachio Crumble
This creamy gelato is infused with the subtle sweetness of taro, while the pistachio crumble adds a delightful crunch and nutty flavor. Perfect for warm weather or as a unique dessert option.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup taro puree
– 1 tsp vanilla extract
– Pistachio crumble (see below)
Pistachio Crumble:
– 1/2 cup pistachios, chopped
– 2 tbsp granulated sugar
– 1/4 tsp salt
Instructions:
1. In a medium saucepan, combine cream, milk, sugar, and taro puree. Heat over medium heat, stirring occasionally, until the mixture reaches 170°F (77°C).
2. Remove from heat and stir in vanilla extract. Let cool to room temperature.
3. Cover and refrigerate for at least 4 hours or overnight.
4. Preheat your ice cream maker according to manufacturer’s instructions.
5. Pour the cooled taro mixture into the ice cream maker and churn until set, about 20-25 minutes.
6. While the gelato is churning, prepare the pistachio crumble by mixing chopped pistachios, sugar, and salt in a small bowl.
7. Once the gelato is set, transfer it to an airtight container and top with the pistachio crumble.
Cooking Time: 20-25 minutes (ice cream maker)
Taro Tiramisu with Coffee Soaked Ladyfingers
Taro Tiramisu with Coffee Soaked Ladyfingers
A creamy and unique dessert that combines the flavors of Japan and Italy, this taro tiramisu is a must-try for adventurous eaters.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 1/2 cup granulated sugar
– 8 oz mascarpone cheese
– 1/4 cup taro puree
– 1 tsp vanilla extract
– 1/4 cup unsweetened cocoa powder
Instructions:
1. Brew the coffee and set it aside to cool.
2. In a large bowl, whisk together the sugar, mascarpone cheese, taro puree, and vanilla extract until smooth.
3. Dip each ladyfinger into the cooled coffee for about 3-5 seconds on each side. They should be soft and pliable but not too wet.
4. To assemble the tiramisu, start with a layer of ladyfingers in the bottom of a serving dish. You may need to trim them to fit the dish.
5. Spread half of the cheese mixture over the ladyfingers.
6. Repeat the layers one more time, ending with a layer of cheese on top.
7. Dust the top with cocoa powder and refrigerate for at least 3 hours or overnight.
Cooking Time: 30 minutes
Serves: 8-10
Summary
Get ready to indulge in the sweet and satisfying world of creamy taro desserts! This article features 18 mouthwatering recipes that showcase the versatility of taro as a dessert ingredient. From classic treats like taro pudding with coconut milk and taro ice cream with condensed milk, to creative twists like taro bubble tea with tapioca pearls and taro macarons with lavender filling, there’s something for every sweet tooth. Discover new flavors and textures to impress your friends and family, or simply treat yourself to a delicious dessert.
