FYI...

FYI – In the West Indies the daily diet's “food” starches also include coco, dasheen, eddoe.

The differences (or not) between them have always been a point of contention.  From my research, here is what I have found >>

Coco (cocoyam) is the root of the Callalloo bush. (*yes! BOTH the plant used Trinidadian dish AND the Jamaican plant – give me a minute, nuh!)

The tuberous vegetable are the root found underneath the leafy Callalloo plant.

What is called Eddoe cocoyam in Trinidad and Coco in Jamaica, are the younger and less “wild” version. They are picked earlier & therefore have a smaller corm (*tuber/root structure).
The leaves at this stage are what are known in Jamaica as callalloo.

The Dasheen cocoyam has a larger corm, because they are typically cultivated longer or grown in a “wilder” environment & the leaves are allowed to bloom to a more dense structure.
(*you know those “dinosaur leaves” you see on the road side to country…) THAT is also CALLALLOO BUSH! What is known in Trinidad as Dasheen leaf. The Tuberous root structure below, if left unpicked can grow upwards of 9-feet long!
 
Fun Fact :: ALL PARTS of the raw cocoyam plant contain a toxic compound, calcium oxalate, which must be destroyed by thorough cooking before consumption (*which is why raw callalloo, if used as "spinach" tastes funny & goopy..)

In Asian regions & other part of the Caribbean & Latin America you'll also find Taro (Malanga) & Boniato as part of the daily diet's starches.