Taro Latte Pudding: A Perfect Fusion Dessert
A luscious, multi-layered dessert combining the nutty sweetness of taro with the bold richness of coffee. Creamy, aromatic, and irresistibly smooth!
Equipment
- Saucepan
- Mixing bowls
- Whisk
- Blender (for taro puree)
- Measuring Cups & Spoons
- Serving cups or ramekins
Ingredients
- 1 cup taro puree
- 1 ½ cups milk (dairy or plant-based)
- 2 tbsp sugar (adjust to taste)
- 2 tbsp cornstarch
- ½ tsp vanilla extract
- 1 cup milk (dairy or plant-based)
- 2 tsp instant coffee or espresso powder
- 1-2 tbsp sugar (optional)
- 1 tbsp cornstarch
- Whipped cream
- Crushed cookies
- Cocoa powder or cinnamon
Instructions
- Prepare the Taro Pudding LayerSteam taro until soft, then blend into a smooth puree.In a saucepan, whisk together milk, taro puree, sugar, and vanilla.Mix cornstarch with a little cold water to form a slurry, then add to the mixture.Cook over medium heat, stirring continuously, until thickened.Pour into serving cups and refrigerate for at least 30 minutes to set.
- Make the Latte LayerIn another saucepan, heat milk and coffee powder, stirring until combined.Dissolve cornstarch in cold water and mix into the coffee mixture.Cook until slightly thickened, then let it cool for a few minutes.
- Assemble & ServeOnce the taro pudding is set, gently pour the coffee layer on top.Chill for 30 minutes to an hour.Garnish with whipped cream, crushed cookies, or cocoa powder before serving.
Notes
- Adjust the sweetness based on your preference.
- Use fresh taro for the best flavor, but frozen taro works too.
- For a stronger coffee taste, use espresso instead of instant coffee.