Coconut Pumpkin Taro Dessert (Bor Bor Pa’Am Lapouv)
2 ½ cups of Japanese Pumpkin cut to bite size (you need pumpkin that is sticky to make this dessert)
2 ½ cups of Taro roots cut to bite size (wash) if you don’t have taro use potato
1 can of coconut cream or coconut milk
2 cup of water
1/4 t of salt
1 t of Vanilla extract
1/2 cup of white sugar
1/2 cup of brown sugar
In a medium pot boil coconut milk and water with salt
When the water is boiling add taro and pumpkin, cook until the pumpkin and taro is tender
Then add sugar, and vanilla extract
Cook until all the pumpkin and taro is done turn the heat off
Serve warm or cool.
Sometime I save a bit of coconut cream to add on top before serving if you do that you have to serve it warm not cold.
Enjoy!
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