Coconut Milk Taro
Coconut Taro (KOH-koh-nut TAIR-oh)
Taro Simmered in Coconut Milk
Chunks of taro root slow-simmered in sweetened coconut milk until creamy and tender.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: bowl
Garnishes: coconut cream drizzle
Accompaniments: steamed rice
Instructions
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1
Peel taro and cut into 3cm cubes.
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2
Boil taro in water until just tender, about 15 minutes.
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3
Drain and add coconut milk, sugar, salt, and pandan leaf.
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4
Simmer on low heat for 15 minutes.
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5
Stir in vanilla and butter.
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6
Serve warm as a side or dessert.
Did You Know?
Taro is so culturally important in Micronesia that some islands have over 100 named varieties.
Chef's Notes
Equipment Tips
- pot
- knife
Garnishing
coconut cream drizzle
Accompaniments
steamed rice
The Story Behind Coconut Milk Taro
Taro cultivation in Micronesia predates recorded history. The root crop thrives in the wet, tropical conditions of the islands and has been the primary carbohydrate source for millennia.
Cooking taro in coconut milk transforms the starchy root into a creamy, satisfying dish that can serve as either a savory side or sweet dessert.
This preparation honors the two most important crops of the Pacific islands.
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