Mangu

taro-and-coconut

Next Dish: Bouillon Blan

Taro and Coconut is a popular dish in many Asian and Pacific Island cultures, particularly in areas like Hawaii and the Philippines. The dish is made by boiling diced taro root until tender, then simmering it in a sauce made from coconut milk and often sweetened with sugar. The result is a creamy, sweet, and slightly nutty side dish or dessert. Variations of the recipe may include additional ingredients such as tapioca pearls, sweet potatoes, or pandan leaves for flavor.

coconut milk

water

salt

powdered sugar

taro root

Recipe

Ingredients:

  • 1 large taro root

  • 1 can of coconut milk

  • 1 cup of water

  • 1/2 cup of sugar

  • 1/2 teaspoon of salt


Instructions:

  1. Peel the taro root and cut into 1-inch cubes.

  2. In a large pot, add the taro cubes, coconut milk, water, sugar, and salt.

  3. Bring the mixture to a boil over medium heat.

  4. Once boiling, reduce the heat to low and let it simmer for about 20-30 minutes, or until the taro is soft and the liquid has thickened slightly.

  5. Stir occasionally to prevent the taro from sticking to the bottom of the pot.

  6. Taste and adjust the sweetness if necessary.

  7. Serve warm or chilled. Enjoy your taro and coconut dessert.