Side Dish: United States – Pacific Island United States Territories – Fa'alifu Taro

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

- 2 lb (900 g) taro root (about 5–6 medium tubers), peeled and cut into 1–2 in (2.5–5 cm) pieces
- Water for boiling
- 1 1/4 cups (300 ml) fresh coconut cream (from about 1 medium mature coconut)
- 1/4 cup (60 ml) reserved taro cooking liquid (more as needed)
- 1/2 tsp (2–3 g) salt, or to taste
- 1 tbsp (15 ml) coconut oil or unsalted butter (optional, for sheen and flavor)
- Freshly ground black pepper, optional, to taste

Instructions

Short Description:
Boiled taro gently mashed and finished with freshly pressed coconut cream for a silky, slightly sweet island side dish. Traditionally served warm alongside fish, pork, or other Samoan mains.

Regional Notes:
This American Samoa version uses freshly prepared coconut cream (faalifu means "poured over"), which is strained and skimmed for a rich, creamy finish that distinguishes it from versions using canned coconut milk. The taro is boiled until tender and only lightly mashed so the starchy texture remains prominent.

1. Prepare fresh coconut cream (if not using pre-made): grate the meat from about 1 medium mature coconut and place in a bowl with 1 cup (240 ml) hot water. Knead and squeeze the coconut to extract the milk, then strain through a fine mesh or cheesecloth into a bowl. Repeat extraction with another 1/4 cup (60 ml) hot water if needed. Let the collected milk sit 5–10 minutes; skim the thicker cream from the top — you should have about 1 1/4 cups (300 ml).  
2. Rinse peeled taro pieces under cold water. Place taro in a pot and cover with fresh water by 1–2 in (2.5–5 cm). Bring to a boil over high heat, then reduce to a simmer. Cook until pieces are tender and a skewer passes easily, 15–25 minutes depending on size.  
3. Drain the taro, reserving 1/4 cup (60 ml) of the cooking liquid. Return taro to the pot off the heat and let sit 1–2 minutes to allow steam to escape (this helps avoid over-wetting when mashing).  
4. Lightly mash the taro with a potato masher or fork — leave some texture rather than making a smooth paste.  
5. Fold in the fresh coconut cream, starting with about 1 cup (240 ml), then add reserved cooking liquid as needed to reach a moist but not soupy consistency. Stir in salt and coconut oil (or butter) until evenly distributed. Taste and adjust seasoning; add a grind of black pepper if desired.  
6. Warm gently over very low heat for 1–2 minutes to meld flavors if the coconut cream is cool, but do not boil once the cream is added.  
7. Transfer to a serving bowl and serve warm as a side alongside grilled fish, roasted pork, or other Samoan dishes.