Taro and sweet potato congee (dessert)

Bring your pandan and coconut milk to boil on a low heat, (keep stirring to avoid your coconut milk fat from separate from the liquid). Add the purple sweet potato and yellow potato cook until soft. Keep stirring.

Add the taro chunks, corn and sugar (taste it look for sweet creamy taste) and tapioka pearls cook until soft congee consistency. Put the heat off when it's done.

Serve while it's hot or put ice cubes before you serve (i like mine in the fridge before i eat them).

Tips : you can subtitute your tapioka pearls with chia pudding. Just add it on the final step after the heat is off, stir to combine.