Taro in Coconut

Name: Taro in Coconut
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ni-Vanuatu
Ingredients: 500g taro, peeled and cubed; 2 cups coconut cream; 1/4 tsp salt; 1 cup water; 1 tbsp butter; 1 tsp sugar; Lime juice; 1 pandan leaf

Taro Coconut (TAIR-oh KOH-koh-nut)

Taro Simmered in Coconut Cream

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 293 kcal

Chunks of taro root cooked in rich coconut cream until soft and creamy. A filling side dish.

Nutrition & Info

Protein 4.0g

Carbs 40.0g

Fat 13.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

pot knife

Presentation Guide

Vessel: bowl

Garnishes: coconut cream

Accompaniments: fish

Ingredients

500g taro, peeled and cubed
2 cups coconut cream
1/4 tsp salt
1 cup water
1 tbsp butter
1 tsp sugar
Lime juice
1 pandan leaf

Instructions

1
Peel taro and cut into chunks.
2
Boil in water until slightly tender, 10 minutes.
3
Drain and add coconut cream, salt, and pandan.
4
Simmer 15 minutes until taro is fully soft.
5
Stir in butter and sugar.
6
Squeeze lime juice over and serve.

💡

Did You Know?

Vanuatu grows over 130 varieties of taro, more than almost any country on earth.

Chef's Notes

Equipment Tips

pot
knife

Garnishing

coconut cream

Accompaniments

fish

The Story Behind Taro in Coconut

Taro is one of the oldest cultivated crops in Vanuatu, with incredible genetic diversity developed over thousands of years. The root is the foundation of the traditional diet on most islands.

Cooking taro in coconut cream is the most beloved preparation, transforming the dense root into something creamy and indulgent.

This dish is served at both everyday meals and important community gatherings.

🕐 Traditionally enjoyed any meal 📜 Origins: Ancient

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