Taro in Coconut Cream

Name: Taro in Coconut Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: I-Kiribati
Ingredients: 500g taro root, peeled and cubed; 250ml fresh coconut cream; Pinch of salt; Water for boiling

Te taororo (teh tah-oh-ROH-roh)

Boiled Taro with Coconut Sauce

⏱ Prep Time 35 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 271 kcal

Starchy taro corms boiled until tender then bathed in rich, slightly sweet coconut cream. A comforting side dish found at every I-Kiribati table.

Nutrition & Info

Protein 3.0g

Carbs 40.0g

Fat 11.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

pot knife coconut grater

Presentation Guide

Vessel: communal wooden bowl

Garnishes: drizzle of coconut cream

Accompaniments: grilled fish, boiled breadfruit

Ingredients

500g taro root, peeled and cubed
250ml fresh coconut cream
Pinch of salt
Water for boiling

Instructions

1
Peel the taro root wearing gloves to avoid skin irritation. Cut into chunks about five centimeters across.
2
Place taro chunks in a pot of cold salted water and bring to a boil over high heat.
3
Reduce heat to medium and boil for twenty minutes until taro is completely tender and slightly translucent at the edges.
4
Drain the taro and return it to the warm pot off the heat.
5
Pour fresh coconut cream over the hot taro and gently fold to coat without breaking the pieces.
6
Serve warm in a communal bowl, letting guests help themselves with the creamy taro as a side to fish dishes.

💡

Did You Know?

In Kiribati, taro must be grown in specially dug pits filled with composted leaves because the natural coral soil of atolls cannot support root crops.

Chef's Notes

Equipment Tips

pot
knife
coconut grater

Garnishing

drizzle of coconut cream

Accompaniments

grilled fish, boiled breadfruit

The Story Behind Taro in Coconut Cream

Taro cultivation on Kiribati atolls is a remarkable feat of agricultural ingenuity. Early settlers dug deep pits through the coral to reach the freshwater lens below, then filled these pits with composted vegetation to create growing medium for taro. This labor-intensive process demonstrates how important taro was to the I-Kiribati diet. The simple preparation of boiled taro with coconut cream allows the earthy, slightly nutty flavor of the root to shine, enhanced only by the richness of fresh coconut.

🕐 Traditionally enjoyed lunch and dinner staple 📜 Origins: Ancient Oceanian

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