Boiled Taro With Coconut Milk

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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 ;)

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Steps

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Scrub the outside of the taro.

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Place in a pot with enough water to half cover the taro.

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Cover and boil for about 1 1 / 2 hours , or until tender.

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Remove and cool.

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Peel away the outside skin and chop taro into large cubes.

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Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.

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There should be enough milk to just cover the taro.

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Taste during cooking to see if taro needs more salt.

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Ingredients

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taro root, salt, water, unsweetened coconut milk