Talo with Coconut Cream
The Quirky Foodster Team
Ingredients
- Taro, peeled and cut into chunks — 1 kg (2.2 lb)
- Salt — 1 tbsp
- Coconut cream — 250 ml (1 cup)
- Of salt, for the cream — pinch
Method
- Place the taro chunks in a large pot and cover with water.
- Add the salt and bring to a boil.
- Reduce heat and simmer 20-25 minutes until fork-tender.
- Drain well and arrange on a serving plate.
- Warm the coconut cream gently with a pinch of salt and drizzle over the taro before serving.
Introduction: Simple boiled taro served with a drizzle of thick coconut cream, a staple Samoan side.
Cultural Background: Talo (taro) is Samoa’s most essential staple crop, and this simple preparation — boiled and topped with coconut cream — appears alongside nearly every main dish across the islands.
Tips: Cut the taro into even pieces for consistent cooking. Warm the coconut cream just before serving so it stays glossy rather than separating.
Variations: Add a little grated fresh ginger to the coconut cream for warmth; serve with a sprinkle of toasted coconut flakes for texture.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered pan with a little water, or in the microwave.
Nutrition: Approx. 260 kcal, 3 g protein, 44 g carbohydrate, 9 g fat per serving.
FAQs:
Q: Is taro difficult to prepare?
A: Not at all — it is peeled and boiled much like potato, though it takes slightly longer to become tender.
Q: Can I use canned coconut cream?
A: Yes, canned coconut cream works well and is a convenient substitute for fresh.
- Taro, peeled and cut into chunks — 1 kg (2.2 lb)
- Salt — 1 tbsp
- Coconut cream — 250 ml (1 cup)
- Of salt, for the cream — pinch
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