Serves 6–8

An ice is just that — ice. In this case the ice comes mainly from a watermelon, not water. The result is a dessert that looks like pink snow, with a delicate taste that is sure to please on a hot, humid day.

Taro Balls Poached in Coconut Milk

2 cups glutinous rice flour

1 cup corn flour

1 cup cooked taro, mashed

4 cups coconut milk

1 cup brown sugar

illustration teaspoon salt

Fresh tropical fruit (optional)

  1. In a large mixing bowl, combine the rice and the flours.
  2. Add the mashed taro and knead to form a soft dough.
  3. Roll into small bite-sized balls and set aside.
  4. In a medium to large saucepan, heat the coconut milk over low heat.
  5. Add the brown sugar and the salt, stirring until dissolved.
  6. Bring the mixture to a low boil and add the taro balls.
  7. Poach the balls for 5 to 10 minutes or until done to your liking.
  8. Serve hot in small glass bowls, garnished with tropical fruit.

illustration What Is Taro?

Taro is a large tropical plant, also known as “the elephant ear.” It has very large, broad leaves (hence the name) and a big, thick, starchy root. “Taro” in ingredients lists refers to the root. Taro is very similar to an Irish potato in texture and taste, but is healthier and easier to digest. Taro is a very important crop to many people living in tropical climates.