Ingredients:
* I find all of my Asian ingredients at the local Oriental Market (Lee Lee's on Orange Grove and LaCholla for those of you Tucson followers).
1 sweet potato (I used a Japanese sweet potato)
2 bananas
1/2 taro (this is a root vegetable that is white with purple strings running through it)
1 jar tapioca pearls (in this recipe, mine are green; they don't have to be the green ones)
Jackfruit, canned, drained, sliced
2 cans coconut milks plus one can water
1/3 cup sugar (or less, to taste)
I also added one capfull of coconut extract at the end to really emphasize the coconut flavor. You could also try vanilla extract, or no extract.
Directions:
1. Cube sweet potato, bananas, and taro.
2. Boil sweet potato and taro in two cans coconut milk and water for twenty minutes on medium heat.
3. Add tapioca pearls, banana, and jackfruit and cook another 7 minutes low heat.
4. Allow to cool and serve chilled.
