Brak

Peel the taro root carefully wearing gloves, as the raw skin can cause itching. Cut into even chunks about five centimetres across. Place in a large pot and cover with cold salted water by about five centimetres, then bring to a boil over high heat.

Reduce the heat to medium and simmer the taro for twenty-five to thirty minutes until the chunks are very tender and easily pierced with a fork. The taro should be soft throughout with no firm centre remaining. Drain completely and return to the hot pot.

Add the butter or coconut oil to the hot taro and mash with a potato masher or heavy fork until smooth and fluffy. Work in the coconut cream gradually, mashing and stirring until you achieve a creamy, smooth consistency similar to whipped mashed potatoes.

Season generously with salt and pepper. The coconut cream provides natural sweetness that pairs perfectly with the earthy, starchy taro. The finished mash should be smooth, slightly purple-tinged, and rich with coconut flavour throughout every bite.

Transfer the taro mash to a serving bowl and create decorative swirls on the surface. Top with a final drizzle of coconut cream and scatter fresh coconut shavings over the top if available for added texture and visual appeal.

Serve the Palauan taro warm as a starchy side dish alongside grilled fish, chicken, or as part of a traditional island feast. Taro is the most important staple crop in Palau and holds deep cultural significance in Palauan society and celebrations.