Entree: Samoa – Taro and Coconut Cream (Boiled taro root served with rich fresh coconut cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 lb taro root (talo), peeled and cut into 1–2 inch pieces
- Enough water to cover taro for boiling
- 1 1/2 cups (360 ml) fresh coconut cream or canned unsweetened coconut cream
- 1/2 tsp fine sea salt, or to taste
- 1 tbsp (15 ml) coconut sugar or brown sugar (optional for slightly sweet version)
- 2 tbsp fresh grated coconut or toasted coconut flakes for garnish (optional)

Show original ingredient measurements

- 2 lb (900 g) taro root (talo), peeled and cut into 1–2 inch pieces
- Enough water to cover taro for boiling
- 1 1/2 cups (360 ml) fresh coconut cream or canned unsweetened coconut cream
- 1/2 tsp (2.5 g) fine sea salt, or to taste
- 1 tbsp (15 ml) coconut sugar or brown sugar (optional for slightly sweet version)
- 2 tbsp (30 g) fresh grated coconut or toasted coconut flakes for garnish (optional)

Instructions

1. Prepare and cook taro: Place peeled, cut taro pieces in a large pot and add enough cold water to cover by about 1 inch. Bring to a boil over medium-high heat, then reduce to a simmer and cook until pieces are easily pierced with a fork, about 20–40 minutes depending on size. Drain thoroughly.
2. Finish and serve: Transfer hot taro to a serving dish. Warm the coconut cream gently (do not boil) and stir in the salt and coconut sugar if using until dissolved. Pour the coconut cream over the drained taro so pieces absorb the cream. Garnish with fresh or toasted grated coconut if desired. Serve warm as a traditional Samoan staple main.