Chop top and bottom off of a whole taro. Peel with a knife and chop into potato sized lumps.
Cover with cold water in a large pot, sprinkle with a little salt. Bring to boil, and simmer with until tender. It's cooked when it is soft, just like boiled potatoes.
Pour off water and add the whole tin of Coconut Cream, or about half of what the level of the water was. Bring to boil. Season with salt and simmer for 10 minutes
Serving
Suggestions
Serve as a side dish with Lu Pulu or 'Ota Ika (marinated raw fish) for an authentic Tongan feast.
Originally Submitted
2/1/2013
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