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.
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ADAM HAGE
[email protected]This was a delicious and easy recipe to make. The taro was cooked perfectly and the coconut milk sauce was creamy and flavorful. I would definitely recommend this recipe to others.
Tim of Denjar
[email protected]This recipe was easy to follow and the taro turned out great! The coconut milk sauce was a perfect complement to the taro. I would definitely make this again.
Cassandra Colgan
[email protected]This was a great way to try taro for the first time. The coconut milk sauce was delicious and the taro was cooked perfectly. I will definitely be making this again.
Matthew Denning
[email protected]I made this recipe for my family and they all loved it! The taro was cooked perfectly and the coconut milk sauce was so flavorful. I would definitely recommend this recipe.
Dogey
[email protected]This was a delicious and unique dish. I had never had taro before, but I really enjoyed it. The coconut milk sauce was creamy and flavorful, and it paired perfectly with the taro.
Thebby Mmathema
[email protected]I love this recipe! It's so easy to make and the taro always comes out perfect. The coconut milk sauce is also a great addition.
Md Kawshar
[email protected]This recipe is a winner! I followed it exactly and the taro came out perfectly cooked. The coconut milk sauce was also delicious. I served it with jasmine rice and it was a perfect meal.
Alcapoon Titu
[email protected]I've never had taro before, but I'm so glad I tried this recipe. The taro was soft and creamy, and the coconut milk sauce was rich and flavorful. I'll definitely be making this again.
Awais Iqbal
[email protected]This is a great recipe for a quick and easy dessert. I used canned coconut milk and it still turned out delicious.
Liaquat Afgani 1
[email protected]I made this for a potluck and it was a hit! Everyone loved the unique flavor and texture of the taro, and the coconut milk sauce was a perfect complement.
Mulan Rajab
[email protected]Love this recipe! The taro was cooked perfectly and the coconut milk sauce was so flavorful. I added a little bit of ginger and garlic to the sauce for an extra kick.
Wasid ur Rehnan
[email protected]This was my first time cooking taro, and it turned out great! The coconut milk gave it a creamy and flavorful sauce that paired perfectly with the tender taro. I'll definitely be making this again.
Isaac Mgbada
[email protected]Easy to follow recipe and the result was amazing! My family loved this boiled taro. Will definitely make it again.
Rana Pathan
[email protected]This is now one of my favorite taro recipes! I usually just eat taro fried or steamed, but this coconut milk version is just delightful. The texture was perfect, and the coconut milk added a richness and sweetness that really complemented the taro.