1 small Japanese taro (2.3 kg)
3 cups of skim milk (720 ml)
1/2 cup of coconut milk (120 ml)
1/4 cup of sugar (45 g)
1/3 cup of cornstarch (35 g)
1 envelope of unsweetened, unflavored gelatin (12 g)
5 tablespoons of water
For the sauce
1/2 cup of dietetic strawberry jelly (150 g)
2 tablespoons of water
1 small Japanese taro (2.3 kg)
3 cups of skim milk (720 ml)
1/2 cup of coconut milk (120 ml)
1/4 cup of sugar (45 g)
1/3 cup of cornstarch (35 g)
1 envelope of unsweetened, unflavored gelatin (12 g)
5 tablespoons of water
For the sauce
1/2 cup of dietetic strawberry jelly (150 g)
2 tablespoons of water
Preheat the oven to 220°C (very hot)
With a sharp knife, cut off the top of the taro, forming a lid
Remove the seeds and fibers with a spoon
Wrap the taro in its lid with aluminum foil, place it on a baking sheet, and put it in the preheated oven until it's soft (about 2 hours)
Remove from the oven, remove the aluminum foil, and let it cool for about 30 minutes
While this is happening, mix well the milk, coconut milk, sugar, and cornstarch in a medium saucepan
Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes). Reserve
In a small saucepan, sprinkle the gelatin over water and let it hydrate for about 3 minutes
Heat over low heat, stirring constantly, until the gelatin dissolves
Add to the reserved cream still warm and mix well with a wooden spoon
Fill the taro with this mixture, cover, and refrigerate until the cream is firm (about 4 hours)
For the sauce: In a small saucepan, heat the jelly over medium heat with water, stirring constantly, until the jelly melts
Let it cool
Cut the taro into 16 slices
Shape each slice to resemble a half-moon using a knife
Distribute on individual plates and serve immediately with the strawberry sauce
104 calories per slice
