Taro in Coconut Cream

Name: Taro in Coconut Cream
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Solomon Islander
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

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 292 kcal

Chunks of taro slow-cooked in coconut cream until soft and creamy. A comfort staple.

Nutrition & Info

Protein 4.0g

Carbs 42.0g

Fat 12.0g

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 and cube taro.
2
Boil in water 10 minutes until half-tender.
3
Drain, add coconut cream, salt, pandan.
4
Simmer 15 minutes until very soft.
5
Stir in butter and sugar.
6
Finish with lime juice.

💡

Did You Know?

The Solomon Islands grows over 80 varieties of taro, each suited to different growing conditions.

Chef's Notes

Equipment Tips

pot
knife

Garnishing

coconut cream

Accompaniments

fish

The Story Behind Taro in Coconut Cream

Taro is one of the most important traditional crops in the Solomon Islands. Cooking it in coconut cream is the most beloved preparation.

The slow simmering transforms dense taro into something creamy and indulgent.

This dish appears at both everyday meals and ceremonial feasts.

🕐 Traditionally enjoyed any meal 📜 Origins: Ancient

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