Yam Paste In Coconut Milk Recipe

Prepare and cook yam

Wash, peel and cut the taro (or other chosen yam) into roughly 1-inch chunks. Place the pieces into a steamer basket over boiling water and steam for 20–25 minutes, until fork-tender. Alternatively, boil in a pot with about 1 cup of water for 15–20 minutes until soft, then drain.

Mash to a smooth paste

While still hot, transfer the cooked yam to a bowl or back to the pot. Add the unsalted butter, granulated sugar and 1 tsp salt. Mash vigorously with a potato masher or use a hand blender for a smoother texture. Continue mashing until the mixture becomes a smooth, slightly sticky paste. If the mash is too dry, add up to 2 tablespoons of warm water (from the reserved steaming/boiling water) to reach a spreadable consistency.

Adjust sweetness and texture

Taste and adjust sweetness with additional sugar if desired (add in 1/2-tablespoon increments). Keep warm while you prepare the coconut broth.

Combine coconut milk base

In a medium saucepan, combine 2 cups full-fat coconut milk and 1 cup water. Stir in the palm sugar (or brown sugar), 1 tsp salt and 1 tsp freshly ground pepper. If you want a subtle savory note, add 1 tsp light soy sauce or fish sauce. Whisk to dissolve the sugar.

Simmer gently

Place the saucepan over medium-low heat and bring the coconut mixture to a gentle simmer—do not boil vigorously to avoid curdling. Simmer 6–8 minutes, stirring occasionally, until slightly thickened and the flavors meld. Taste and adjust seasoning (more salt, sugar or a splash of lime juice) as needed.

Portion yam paste

Spoon or shape the warm yam paste into individual shallow bowls or onto a serving plate (use about 1/2 cup of yam paste per serving). Smooth the tops with the back of a spoon.

Ladle coconut milk

Pour warm coconut milk broth around and over the yam paste so the paste is partially submerged but still visible—about 1/3 to 1/2 cup broth per serving, or to your liking.

Finish and garnish

Finish each serving with a squeeze (about 1/2 teaspoon) of fresh lime or calamansi juice to brighten flavors. Sprinkle with toasted sesame seeds or toasted grated coconut and, if using, a little chopped scallion or cilantro for contrast. Serve immediately while warm.

Storage and reheating

Leftover yam paste can be refrigerated in an airtight container for up to 3 days. Reheat gently in a saucepan with a splash of water or coconut milk to loosen. Refrigerated coconut broth will thicken; rewarm gently over low heat, whisking to recombine.