Peel and wash the taro root, then cut into small cubes.
Place in a steamer and cook until soft, for about 25-30 minutes. Use a fork to check if the taro is soft.
Once cooked, transfer the cubes into a pot or saucepan. Use a masher or fork to mash the cubes into a puree or smooth paste.
Pour in the coconut milk, sugar, and coconut oil, mixing well to combine. Cook over low heat for 15-20 minutes or until the mixture is a firmer, creamy consistency.
Remove from the heat and let the paste cool down completely before using.
I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
Weigh taro after peeling it for better accuracy.
Sugar can be adjusted according to personal preference.
Coconut oil can be replaced with sunflower or canola (rapeseed) oil.
Nutritional value is estimative and is calculated per serving (this recipe makes 12 servings).