Entree: Cook Islands – Central Culinary Region – Taro and Coconut Cream (Taro corms gently cooked and served in rich sweetened coconut cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) taro, peeled and cut into 1-inch (2.54 cm) pieces
- 2 cups (480 ml) coconut cream (or full-fat canned coconut milk)
- 1 cup (240 ml) water
- 1/3 cup (67 g) brown sugar, or to taste
- 1/4 tsp (1.5 g) salt
- 1 pandan leaf, tied (or 1 small strip of lime zest if pandan unavailable)

Show original ingredient measurements

- 2 lb (900 g) taro, peeled and cut into 1-inch pieces
- 2 cups (480 ml) coconut cream (or full-fat canned coconut milk)
- 1 cup (240 ml) water
- 1/3 cup (67 g) brown sugar, or to taste
- 1/4 tsp (1.5 g) salt
- 1 pandan leaf, tied (or 1 small strip of lime zest if pandan unavailable)

Instructions

1. Place the peeled and chopped taro in a medium pot and add the water. Bring to a boil over medium-high heat, then reduce heat and simmer until the taro is just tender when pierced with a fork, about 12–18 minutes. Drain and return taro to the pot.
2. Add the coconut cream, brown sugar, salt, and the pandan leaf to the pot with the taro. Gently simmer over low heat, stirring occasionally, until the coconut cream is absorbed into the taro and slightly thickened, about 10–15 minutes.
3. Remove the pandan leaf (or lime zest), taste and adjust sweetness or salt as needed. Serve warm or at room temperature as a satisfying island entree alongside fish or as a filling vegetarian main.