Entree: Cook Islands – Taro and Coconut Cream (Baked or stewed taro tubers cooked in rich coconut cream to make a hearty Polynesian main course)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 5 min

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) taro roots, peeled and cut into 1/2-inch (1.3 cm) slices or 1-inch (2.5 cm) chunks
- 1 tbsp (15 ml) coconut oil or butter
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 1 1/2 cups (360 ml) thick coconut cream
- 3/4 cup (180 ml) coconut milk
- 1 tsp (5 g) salt
- 1 tbsp (15 ml) fresh lime or lemon juice
- 1 tbsp (15 g) brown sugar (optional, to balance acidity)
- 2 oz (55 g) salted or smoked fish, flaked (optional for additional savory protein)
- 2 tbsp (8 g) chopped fresh parsley or coconut flakes for garnish

Instructions

1. Preheat the oven to 350°F (175°C) if baking. Lightly grease a 9x9-inch (23x23 cm) baking dish with 1 tbsp (15 ml) coconut oil.
2. Bring a large pot of water to a boil. Add the taro slices and parboil for 8–10 minutes until just starting to soften but not fully cooked. Drain and arrange taro in a single layer in the prepared baking dish.
3. In a small saucepan over medium heat, warm the coconut cream and coconut milk with the sliced onion, salt, lime juice, and brown sugar if using. Simmer gently for 4–5 minutes until the onion softens and the mixture is well blended. Stir in flaked salted or smoked fish if using.
4. Pour the warm coconut mixture evenly over the taro so slices are nearly submerged. Cover the dish tightly with foil.
5. Bake in the preheated oven for 40–50 minutes, or until taro is completely tender and the sauce has thickened slightly. If you prefer stovetop, simmer covered on low for 30–40 minutes until taro is tender.
6. Remove from oven, let sit 5 minutes. Spoon onto plates and garnish with chopped parsley or toasted coconut flakes. Serve hot with additional coconut cream or steamed greens.