The dasheen, also known as coco, is most often used in Jamaica and Caribbean soups. The nutty flavor of the dasheen is perfectly blended with coconut and fruit for a tasty pudding dessert. Dasheen is often called coco, even though coco is a slightly smaller relative of the dasheen. This ancient tuber is actually called taro and was known to have been part of the Roman diet in ancient times.
- 1/2 cup coconut milk
- 1 cup dasheen, grated
- 1/2 cup brown sugar
- 1 cup whole wheat flour
- 1/2 tsp nutmeg
- 1/2 tsp vanilla
- 1 tsp baking powder
- 1 tsp salt (only if using butter)
- 1 cup soaked fruits
- 1/2 cup butter or margarine
- 1/4 cup dried coconut, toasted
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- Preheat oven to 350°F (180°C).
- Add the coconut milk to the grated dasheen. Beat until fluffy.
- Add remaining ingredients and beat until very light and fluffy.
- Pour into greased baking pan.
- Bake 40 to 45 minutes, or until tester comes out clean when inserted into the pudding.