Taro coconut balls bring another compact taro-based dessert into the archive and help round out the site’s growing taro sweets section. They fit well beside poi mochi, taro cake, and other island desserts without repeating the same baked format.
If you enjoy this style of Pacific cooking, you may also want to try coconut taro cake, poi mochi.
Ingredients
- 2 cups mashed taro
- 1/2 cup shredded coconut
- 1/4 cup sugar
- 1/4 cup coconut milk
Instructions
- Mix the mashed taro with coconut, sugar, and enough coconut milk to bind.
- Shape into small balls.
- Chill or lightly steam until set, depending on preferred style.
- Serve cool or room temperature.
Helpful Tips
- Use smooth mashed taro for the best texture.
- Do not add too much liquid or the mixture will not hold shape.
- Roll in extra coconut if you want a drier outside.
FAQ
Are taro coconut balls baked?
They are often shaped and chilled or lightly cooked rather than fully baked.
Can they be made less sweet?
Yes, the sugar can be reduced if the taro is naturally sweet.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 110 kcal |
| Fat | 3.7 g |
| Saturated Fat | 3.4 g |
| Carbohydrates | 23.7 g |
| Protein | 1.7 g |
| Sodium | 35.3 mg |
| Cholesterol | 0 mg |
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