Taro in Coconut

Name: Taro in Coconut
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tongan
Ingredients: 500g taro, 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 292 kcal

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

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

Presentation Guide

Vessel: bowl

Garnishes: coconut cream

Accompaniments: fish

Ingredients

500g taro, 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.
3
Drain, add coconut cream, salt, pandan.
4
Simmer 15 minutes until soft.
5
Stir in butter and sugar.
6
Finish with lime juice.

💡

Did You Know?

Taro is considered the king of root crops in Tonga and is served at every formal occasion.

Chef's Notes

Equipment Tips

Garnishing

coconut cream

Accompaniments

fish

The Story Behind Taro in Coconut

Taro has been the most important crop in Tonga for over 3,000 years. Cooking it in coconut cream is the most traditional and revered preparation.

The dish is mandatory at formal occasions and family gatherings.

Taro in coconut represents the heart of Tongan food culture.

🕐 Traditionally enjoyed any meal, feasts 📜 Origins: Ancient

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