Taro Coconut Mash

Name: Taro Coconut Mash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Vanuatu
Ingredients: 900 g Taro Root (peeled and cut into chunks); 1 l Water; 250 ml Coconut Milk; 20 ml Coconut Oil; 10 g Salt

Soft boiled taro is mashed with coconut milk into a dense, silky side dish that pairs especially well with roasted fish or rich pork dishes.

Prep

15m

Cook

35m

Serves

Estimated

Nutrition

Per serving

439kcal

Calories

Protein

20g

Fat

63g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

0.9kg
Taro Root (peeled and cut into chunks)
1l
Water
250ml
Coconut Milk
20ml
Coconut Oil
10g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Bring the water to a boil in a pot.
02
Add the taro root and salt, then simmer until the taro is completely cooked and very tender; do not taste it while raw or undercooked.
03
Drain the taro well and return it to the warm pot.
04
Add the coconut milk and coconut oil, then mash until smooth and creamy.
05
Warm gently for a moment, stirring often, then serve hot.

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