Best 3 Coconut Taro Gratin Recipes
Coconut taro gratin is a flavorful and creamy dish that combines the sweetness of coconut milk with the nutty flavor of taro root. This classic recipe is perfect for any occasion and can be served as a side dish or main course. Taro root is high in antioxidants and fiber and low in calories, making it a nutritious choice. Coconut milk is a good source of healthy fats, while the cheese adds calcium and protein. The combination of these ingredients creates a dish that is both satisfying and nutritious.
Check out the recipes below so you can choose the best recipe for yourself!
TARO COCONUT TAPIOCA DESSERT
Taro is a purple root vegetable, like a sweet potato, that is used in Asian recipes. Taro, tapioca and rock sugar can be found in most Chinese grocery stores. This recipe comes from the mom of one of my best friends, and I've loved it for years. It's a traditional Asian dessert, and like most, it is like a sweet soup. It can be served hot or cold. I have it hot the first night and refrigerate the rest for seconds the next day! When served cold, it will seem a little thicker.
Provided by meeshiepoo
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 12
Number Of Ingredients 6
Steps:
- In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
- Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 22.1 g, Fat 6.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 6.1 g, Sodium 10.7 mg, Sugar 11.1 g
TENDER TARO ROOT COOKED IN COCONUT MILK
This is a dessert that is filling but very simple to make. Use fresh and firm taro for best results.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.
Nutrition Facts : Calories 689.5 calories, Carbohydrate 62.6 g, Fat 51 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 45.2 g, Sodium 584.8 mg, Sugar 50.8 g
BOILED TARO WITH COCONUT MILK
This is a very common way to prepare Taro, as a side to many Tongan dishes. You may need more than one can of unsweetened coconut milk to properly cover the taro. If you cannot find the unsweetened kind, you can used a couple of thawed packages of the unsweetened kind. Oftentimes, I will not even transfer the taro to a saucepan, but will instead keep it in a pot, and drain some of the water. Then I will pour in the coconut milk. Fijian taro (the green kind)is the yummiest, if you can get your hands on it ;)
Provided by Pikake21
Categories Coconut
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Scrub the outside of the taro.
- Place in a pot with enough water to half cover the taro.
- Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
- Remove and cool.
- Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
- Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
- There should be enough milk to just cover the taro.
- Taste during cooking to see if taro needs more salt.
Tips:
- Choose fresh and tender taro: Look for taro roots that are firm to the touch and have smooth, unblemished skin. Avoid taro roots that are wrinkled or have dark spots. - Peel and cube the taro: To peel taro, use a sharp knife to cut off the top and bottom of the root. Then, score the skin lengthwise and remove it in strips. Cut the taro into 1-inch cubes. - Boil the taro cubes: Place the taro cubes in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the taro is tender. Drain the taro and set aside. - Use a variety of cheeses: This recipe calls for a mixture of cheddar, Parmesan, and Gruyère cheese. You can use other cheeses that you like, such as mozzarella, fontina, or Gouda. - Add some aromatics: To enhance the flavor of the gratin, add some aromatics to the sauce, such as garlic, onion, or shallots. - Use a good quality coconut milk: The coconut milk is a key ingredient in this recipe, so it's important to use a good quality brand. Look for coconut milk that is thick and creamy, and avoid brands that contain added sugar or preservatives. - Bake until golden brown: Bake the gratin in a preheated oven until the top is golden brown and bubbly. This usually takes about 20-25 minutes. ###Conclusion:
Coconut taro gratin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. It is a great way to use up leftover taro and it is also a good source of dietary fiber and vitamins. Serve it with a side of steamed vegetables or a salad for a complete meal.
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