TARO BALL IN COCONUT MILK RECIPES
BOILED TARO WITH COCONUT MILK RECIPE - FOOD.COM
This is a very common way to prepare Taro, as a side to many Tongan dishes. You may need more than one can of unsweetened coconut milk to properly cover the taro. If you cannot find the unsweetened kind, you can used a couple of thawed packages of the unsweetened kind. Oftentimes, I will not even transfer the taro to a saucepan, but will instead keep it in a pot, and drain some of the water. Then I will pour in the coconut milk. Fijian taro (the green kind)is the yummiest, if you can get your hands on it ;)
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 369.8, FatContent 13, SaturatedFatContent 11.2, CholesterolContent 0, SodiumContent 614, CarbohydrateContent 61.7, FiberContent 9.3, SugarContent 0.9, ProteinContent 4.6
TENDER TARO ROOT COOKED IN COCONUT MILK RECIPE | ALLRECIPES
This is a dessert that is filling but very simple to make. Use fresh and firm taro for best results.
Provided by wiley
Categories World Cuisine Asian Thai
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.
Nutrition Facts : Calories 689.5 calories, CarbohydrateContent 62.6 g, FatContent 51 g, FiberContent 3.5 g, ProteinContent 5.9 g, SaturatedFatContent 45.2 g, SodiumContent 584.8 mg, SugarContent 50.8 g
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Reviews 4.1
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Category World Cuisine, Asian
Cuisine Asian
Calories 147.4 calories per serving
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