1. Wash and dry the taro well. Then peel off the skin, cut it in half lengthwise, then cut across about 1 inch thick and cut across again to get bite-side pieces.
2. Cook the coconut milk in a pot over medium heat. When it’s boiling add the taro. Simmer it for 7 minutes or until it cooked through.
3. When the taro is cooked, add sugar and salt. Stir until the sugar is dissolved.
4. Add the coconut cream, stir and cook until it boils again.
5. Removed from the heat, serve when it’s warm or wait until its cold.
