Tender Taro Root Cooked In Coconut Milk Food

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TENDER TARO ROOT COOKED IN COCONUT MILK



Tender Taro Root Cooked in Coconut Milk image

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 Recipes     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 6

1 pound raw taro root, peeled and cut into 1/2-inch cubes
2 ½ cups coconut milk
¾ cup white sugar
¼ cup palm sugar
½ teaspoon salt
1 cup unsweetened coconut cream

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, Carbohydrate 62.6 g, Fat 51 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 45.2 g, Sodium 584.8 mg, Sugar 50.8 g

BOILED TARO WITH COCONUT MILK



Boiled Taro With Coconut Milk image

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 ;)

Provided by Pikake21

Categories     Coconut

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (2 -3 lb) taro root
1 teaspoon salt
water
1 (8 ounce) can unsweetened coconut milk

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.

TENDER TARO ROOT COOKED IN COCONUT MILK



Tender Taro Root Cooked in Coconut Milk image

This is a dessert that is filling but very simple to make. Use fresh and firm taro for best results.

Provided by wiley

Categories     Thai Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 pound raw taro root, peeled and cut into 1/2-inch cubes
2 ½ cups coconut milk
¾ cup white sugar
¼ cup palm sugar
½ teaspoon salt
1 cup unsweetened coconut cream

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, Carbohydrate 62.6 g, Fat 51 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 45.2 g, Sodium 584.8 mg, Sugar 50.8 g

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