Taro in Coconut Milk
Sign in to rate this recipe.
The Tale of Taro in Coconut Milk
Story updated
Taro cooked in coconut milk reflects some of the oldest food traditions in the Pacific: taro was carried and cultivated by early Austronesian voyagers thousands of years ago, long before European contact. This pairing with coconut milk is deeply rooted Micronesian technique passed down through generations.
Ingredients
Scale:· 4 servings
- 800g taro root, peeled and cubed
- 400ml coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1 pandan leaf, knotted
- Water, for boiling
Instructions
- 1Peel the taro and cut into even cubes.
- 2Boil the taro in salted water for 15-20 minutes until tender but still holding its shape.
- 3Drain the taro and set aside.
- 4In a separate pot, combine the coconut milk, sugar, salt and pandan leaf, and bring to a gentle simmer.
- 5Add the boiled taro to the coconut milk mixture and simmer for 10-15 minutes, stirring occasionally, until the taro absorbs the coconut flavor and the liquid thickens slightly.
- 6Remove the pandan leaf.
- 7Serve warm as a side dish or dessert.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.