Entree: American Samoa – Central Culinary Region – Taro and Coconut Cream (Boiled or steamed taro served with rich sweet coconut cream)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Additional 10 min

Total 50 min

Ingredients

- 2 lb (900 g) taro roots, peeled and cut into 1–2 inch (2.5–5 cm) pieces
- 6 cups (1.4 L) water for boiling
- 1 tsp (5 g) salt for boiling water
- 1 can (14 fl oz) (415 ml) full-fat coconut milk
- 1 cup (240 ml) coconut cream (or the thicker cream skimmed from fresh coconut milk)
- 3 tbsp (45 g) brown sugar or panela, more to taste
- 1/4 tsp (1 g) fine sea salt, plus more to taste
- 1 pandan leaf or 1 tsp (5 ml) vanilla extract (optional, for fragrance)
- 1 tbsp (15 ml) fresh lime juice (optional, brightens flavor)
- Toasted coconut flakes or chopped fresh cocos (optional) for garnish, about 2 tbsp (10 g)

Instructions

1. Cook the taro: Place peeled and cut taro in a pot with 6 cups (1.4 L) water and 1 tsp (5 g) salt. Bring to a boil, then reduce heat and simmer until pieces are tender when pierced with a fork, 20–30 minutes depending on size. Drain and keep warm.
2. Prepare coconut cream sauce: While taro cooks, combine the coconut milk and coconut cream in a saucepan. Add brown sugar, 1/4 tsp (1 g) salt, and pandan leaf if using. Warm gently over low heat, stirring until sugar dissolves and sauce is lightly thickened, 8–10 minutes. Do not boil vigorously to prevent separation.
3. Finish and season: Remove pandan leaf (if used). Taste and adjust sweetness or salt; add 1 tbsp (15 ml) lime juice if desired for brightness.
4. Assemble and serve: Arrange cooked taro on a platter or individual plates and pour warm coconut cream generously over the top. Sprinkle with toasted coconut flakes if using. Serve hot as a filling starchy entree.
5. Leftovers: Reheat gently over low heat, adding a splash of water or more coconut milk to loosen the sauce if it thickens.