Baked Taro with Coconut Cream (Talo Fakalolo)
The Quirky Foodster Team
Ingredients
- Taro, peeled and cut into large chunks — 800 g (1 3/4 lb)
- Coconut cream — 250 ml (1 cup)
- Salt — 1/2 tsp
- Coconut oil or butter — 1 tbsp
Method
- Preheat the oven to 190°C (375°F).
- Place the taro chunks in a baking dish in a single layer.
- Pour the coconut cream evenly over the taro, sprinkle with salt, and dot with the coconut oil or butter.
- Cover tightly with foil and bake for 35–40 minutes, until the taro is completely tender when pierced with a knife.
- Uncover and bake for a further 5–8 minutes to let the coconut cream reduce slightly and lightly brown the top.
- Serve hot, spooning the coconut cream over each portion.
Introduction: Taro is a staple root vegetable across Tonga, and this simple preparation bakes it until tender and coats it
in rich coconut cream, a common, satisfying side served alongside almost any main dish at everyday
meals and feasts alike.
Cultural Background: Taro is a staple root vegetable across Tonga, and this simple preparation bakes it until tender and coats it
in rich coconut cream, a common, satisfying side served alongside almost any main dish at everyday
meals and feasts alike.
Tips: Cut the taro into even-sized chunks so it cooks through uniformly. Cover tightly for the first part of baking to steam the taro fully tender before uncovering to brown.
Variations: Add a scattering of finely chopped onion before baking for extra savoury depth. Use sweet potato or yam instead of taro. Naturally vegan and vegetarian.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered dish in a 160°C (325°F) oven for 15 minutes, or gently on the stovetop.
FAQs:
Q: What does taro taste like?
A: A mildly nutty, slightly sweet starchy root, similar in texture to a dense potato once cooked.
Q: Can I boil the taro instead of baking?
A: Yes, boil until tender, then toss with warmed coconut cream and salt, though baking gives a richer, more concentrated flavour.
Q: Where can I find taro?
A: Fresh taro is available at Pacific Island, Asian, or Latin American grocers, sometimes labelled 'dasheen' or 'eddoe'.
- Taro, peeled and cut into large chunks — 800 g (1 3/4 lb)
- Coconut cream — 250 ml (1 cup)
- Salt — 1/2 tsp
- Coconut oil or butter — 1 tbsp
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