Taro Pudding with Cashew

Place the taro chunks in a steamer basket over boiling water. Cover and steam for 20–25 minutes, until completely tender when pierced with a fork. Remove from the heat and allow to cool slightly.

In a small bowl, sprinkle the gelatin over the cold water and leave to bloom for 5 minutes.

In a blender, combine the steamed taro, coconut milk, heavy cream, sugar, and salt. Blend until completely smooth, scraping down the sides as needed. The mixture should be silky with no lumps.

Pour the blended mixture into a saucepan and place over medium heat. Warm gently, stirring constantly, until it is hot but not boiling (about 70°C / 160°F). Do not let it boil, as this can curdle the coconut milk.

Remove the pan from the heat. Add the bloomed gelatin and stir until completely dissolved. Taste and adjust sweetness if needed.

Lightly oil four ramekins or small glasses (optional). Divide the taro mixture among them. Allow to cool to room temperature, then cover and refrigerate for at least 3 hours, until set.

While the puddings chill, prepare the praline. Line a baking sheet with parchment. In a small saucepan, melt the sugar over medium heat without stirring, swirling the pan occasionally, until it turns a deep amber. Immediately add the cashews and stir to coat. Pour onto the prepared sheet and spread thinly. Allow to cool completely until hard.

Once the praline is hard, break it into pieces and pulse in a food processor or chop finely with a knife to a crumbly texture.

To serve, sprinkle each pudding generously with the cashew praline. You can also add a dollop of lightly sweetened whipped cream if you like.