Creamy Hawaiian Poi with Coconut Milk

1.Begin by peeling and dicing the taro root into small cubes for even cooking.

2.Place the diced taro root in a pot and cover it with water. Bring to a boil over medium heat.

3.Once boiling, reduce the heat to low and simmer for about 20-25 minutes, or until the taro is tender and easily pierced with a fork.

4.Drain the taro and transfer it to a mixing bowl. Mash the taro using a potato masher or fork until smooth and creamy.

5.In a separate saucepan, combine the coconut milk, sugar, vanilla extract, and salt. Heat over low heat until the sugar is dissolved and the mixture is warm, but do not let it boil.

6.Pour the warm coconut milk mixture into the mashed taro and stir well until fully combined and creamy. Adjust the consistency by adding more water if needed.

7.Taste and adjust sweetness if desired by adding more sugar.

8.Serve warm or chilled, garnished with a sprinkle of shredded coconut or a drizzle of coconut milk if desired.