Taro coconut filling is a versatile yet delicious Chinese dessert filling that can be used to make sesame balls, steamed or baked bao (buns) or even mooncakes. We have a lot of lotus paste and red bean fans in our family, but this filling blows those out of the water!
Taro and coconut flavors are a match made in heaven. Sarah’s taro sago dessert is another example of marrying those same flavors together. Sweet coconut milk complements the buttery flavor of the taro (see link for more about this starchy tuber) and smooths out the starchiness of it, resulting in the perfect sweet filling in every way.
Coconut milk is already rich in natural fats, so no added oil or dairy is needed for the taro. Add some vanilla extract and sugar (you can adjust to your own taste) and you’ve got a perfect blend of flavors.
The Best Chinese Dessert Filling of Them All?
When I made sesame balls with this filling, my older sister, who is one of the most intense recipe critics in the family (she’s always “fixing” recipes, even ones with 5-star reviews), said, “It’s a 12 out of 10. I wouldn’t change a thing.” Everyone’s jaws dropped, and we knew this recipe was a keeper.
This taro coconut filling is versatile and perfect for our proven Sesame Ball recipe, which commonly uses lotus seed paste or sweet red bean paste.
Watch me make the filling and sesame balls in our YouTube video below!
If you don’t like sesame balls, you can use the filling for steamed or baked bao buns. Here are some of our bao recipes where you can make the dough and substitute this taro coconut filling instead:
- Steamed Char Siu Bao – dough recipe
- Baked Char Siu Bao Bun – dough recipe
- Steamed Custard Bun – dough recipe
- Vegan Baked Bao Bun – vegan dough recipe
Some extra benefits? This taro coconut filling is dairy-free, gluten-free, and vegan. But best of all, it’s just delicious!
Make-ahead/Leftover Tip!
You can refrigerate the taro coconut filling in a sealed container for a few days, but it’s best to freeze it if you know you’re not going to use it. It will keep frozen in a sealed container for up to 3 months.
Recipe Instructions
Remove the skin of the taro.
Cutting it off with a chef’s knife or cleaver is best, since the skin is too thick for a vegetable peeler. Make sure you cut enough off, because the taro just below the peel can be tough. You should be able to see a color and texture change when cutting off the peel. You can also make two passes by first cutting off the rough taro peel first and then trimming any remaining tough sections on the outside of the taro.
Cut the taro into 1-inch/2.5cm cubes, and steam for 15-20 mins, or until fork tender (like a cooked potato). When ready, transfer the steamed taro into a bowl and let cool for a few minutes. Mash the taro while it’s still warm.
If you have one, use a ricer or food mill to mash the taro, which should also break up any tough bits. You can also simply use a fork or potato masher and then strain it through a coarse sieve/strainer to remove any tough pieces. I used this method and although a bit more time-consuming, it yielded good results.
Next, add the sugar, salt, vanilla extract and coconut milk to the mashed taro. Stir until well-combined. Try not to overwork the taro, as it will take on a gummy texture.
Refrigerate the filling for at least 1 hour, and it’s ready to use!
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Recipe
Taro Coconut Filling
Ingredients
- 12 ounces taro (after peeling)
- 5 tablespoons sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ cup coconut milk (shake the can before measuring)
Instructions
- Use a knife to trim off the taro’s rough brown skin, being sure to cut enough off, because the taro just below the peel can be tough. Cut the taro into 1-inch/2.5cm cubes.
- Steam the taro for 15-20 mins, or until fork tender (like a cooked potato). Transfer to a bowl and let cool for a few minutes. Mash the taro while it’s still warm.
- Use a ricer or food mill to mash the taro. You can also use a fork or potato masher, then strain it through a coarse sieve to remove any tough pieces.
- Add the sugar, salt, vanilla extract and coconut milk to the mashed taro. Stir until well-combined. Try not to overwork the taro, or it’ll turn gummy. Refrigerate the filling for at least 1 hour, and it’s ready to use!
