Entree: Tokelau – Taro and Coconut Cream (Boiled taro root simmered and served in rich coconut cream)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 35 min

Ingredients

- 2 lb (900 g) taro roots, peeled and cut into 1–1½ inch (2.5–4 cm) chunks
- 1 tbsp (15 ml) coconut oil or neutral oil
- 1 small yellow onion, finely chopped — about 4 oz (115 g)
- 2 cloves garlic, minced — about 0.2 oz (6 g)
- 1 cup (240 ml) thin coconut milk
- 1 cup (240 ml) thick coconut cream
- 1 cup (240 ml) water or more as needed
- 1 tsp (5 g) fine sea salt, adjust to taste
- 2 tbsp (30 ml) fresh lime juice (optional, to brighten)
- 1/2 cup (40 g) freshly grated coconut or shredded coconut (optional garnish)

Instructions

1. Place the taro chunks in a large pot and cover with water by about 1 inch (2.5 cm). Bring to a boil, then reduce heat and simmer until fork-tender, about 20–25 minutes. Drain and set aside.
2. In the same pot, warm the coconut oil over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add the garlic and cook 30–45 seconds until fragrant.
3. Return the cooked taro to the pot. Add the thin coconut milk, water, and salt. Bring to a gentle simmer and cook 8–10 minutes, mashing a few pieces with the back of a spoon to create a slightly creamy texture while leaving some chunks intact.
4. Stir in the thick coconut cream and simmer another 4–6 minutes over low heat until heated through and the sauce has slightly thickened. Taste and adjust salt; add lime juice if using to brighten the flavors.
5. Spoon into a serving bowl, garnish with freshly grated coconut if desired, and serve hot as a hearty, traditional Tokelauan entree.