Kiribati-Style Taro Leaf and Coconut Parcels
Taro leaves are wrapped around seasoned coconut cream and baked until thoroughly tender. This Kiribati-style home adaptation emphasizes the long cooking needed to make taro leaves safe and pleasant to eat.
Prep
25m
Cook
1h 15m
Serves
4
Regional versions
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- Kiribati
- Solomon Islands
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 12pcsTaro Leaf (stems removed, washed, and kept raw until cooking)
- 450mlCoconut Cream
- 100gOnion (finely chopped)
- 4gSalt
- 4pcsBanana Leaf (wiped clean)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 180°C (350°F).
- 02
Briefly warm the taro leaves so they fold easily.
- 03
Stir the onion and salt into the coconut cream.
- 04
Layer the taro leaves into small stacks, spoon the coconut mixture into the center, and fold each stack into a compact bundle.
- 05
Wrap each bundle in banana leaves and place them in a baking dish.
- 06
Bake until the taro leaves are fully tender and the filling is thick and silky.
- 07
Bake the parcels for 60 to 75 minutes, until the taro leaves are completely soft and thoroughly cooked. Do not taste or serve undercooked taro leaves.
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