Cambodian Sweet Potato and Taro Pudding with Coconut Cream

In a large pot, combine the sweet potato and taro cubes. Add enough water to cover the vegetables by 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer for 10-12 minutes, or until the vegetables are tender but not mushy. Drain well and set aside.

In the same pot, pour in both cans of coconut milk, palm sugar, and salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the palm sugar is fully dissolved.

Add the cooked sweet potato and taro to the simmering coconut milk. Stir gently to combine.

Add the tapioca pearls to the pot. Continue to simmer over medium-low heat for 8-10 minutes, stirring frequently to prevent sticking, until the tapioca pearls become translucent and the pudding thickens slightly.

Remove the pot from the heat. The pudding will thicken further as it cools. Serve warm or at room temperature.