Boiled Taro With Coconut Milk
photo by K. R.
- Ready In:
- 2hrs 15mins
- Scrub the outside of the taro.
- Place in a pot with enough water to half cover the taro.
- Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
- Remove and cool.
- Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
- Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
- There should be enough milk to just cover the taro.
- Taste during cooking to see if taro needs more salt.
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Thanks for the recipe. Just finished cooking it. I boiled it first in salted water for 20 mins. I should have boiled it a little longer like 25 mins. I then stir-fried in butter some garlic, onion and chillies added the boiled taro root (dasheen) with some of its liquid and coconut milk. I allowed it to boiled down some more and here it is, It is delicious. I am serving this with some coconut curry chicken
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