Taro with Coconut Cream (Taro na Kokonas)
The Quirky Foodster Team
Ingredients
- Taro, peeled and cut into chunks — 600 g (1.3 lb)
- Coconut cream — 240 ml (8 fl oz)
- Of Salt — pinch
Method
- Steam the taro chunks for 25–30 minutes until fork-tender.
- Meanwhile, warm the coconut cream gently in a small saucepan with a pinch of salt, without letting it boil hard.
- Arrange the steamed taro on a serving plate.
- Pour the warm coconut cream over the top just before serving.
Introduction: Tender steamed taro served with a drizzle of warm coconut cream, a simple, satisfying starch found at many Papua New Guinean meals.
Cultural Background: Taro is grown across many regions of Papua New Guinea alongside kaukau, and steaming it simply and serving with coconut cream is one of the most traditional ways it's prepared.
Tips: Check the taro's tenderness with a fork, as cooking time can vary with the size of the pieces. Handle raw taro with care, as some people find it can mildly irritate the skin — wear gloves if sensitive.
Variations: Mash the steamed taro lightly before serving, mixed through with the coconut cream. Add a sprinkle of toasted coconut on top for extra texture.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat by steaming briefly, or in a microwave with a splash of water.
FAQs:
Q: Can I use regular potato instead?
A: Taro is traditional here, though regular potato can substitute for a different flavour.
Q: Is taro similar to potato?
A: It has a similar starchy quality but a slightly nuttier, earthier flavour.
- Taro, peeled and cut into chunks — 600 g (1.3 lb)
- Coconut cream — 240 ml (8 fl oz)
- Of Salt — pinch
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