kiribatianlunch
Babai with Coconut Cream
Giant swamp taro (babai) steamed until tender and served with sweet coconut cream — a ceremonial Kiribatian dish.
Prep
15 min
Cook
40 min
Servings
6
Difficulty
Easy
★★★★★
4.5(270 ratings)#swamp taro#babai#coconut cream#pacific#vegan#gluten-free#ceremonial
About This Recipe
Babai (Cyrtosperma merkusii) is the giant swamp taro cultivated in flooded pits on Kiribati's atolls. Growing a single babai corm can take up to fifteen years. It is served at ceremonies, weddings, and important community events as a mark of prestige and hospitality. The flavour is starchier and earthier than regular taro, and coconut cream softens its intensity beautifully.
Ingredients
Serves 6
- 800 gtaro (or babai/swamp taro if available), peeled and sliced 2 cm thick
- 300 mlcoconut cream
- 1 tspsalt
- 2 tbspsugar
- 1 leafpandan leaf (optional), tied in a knot
Instructions
- 1
Steam taro
Place taro slices in a steamer basket over boiling water. Steam for 35–40 minutes until completely tender when pierced with a skewer.
- 2
Warm coconut cream
While taro steams, combine coconut cream, salt, sugar, and pandan leaf in a small saucepan. Heat gently for 5 minutes until sugar dissolves. Remove pandan.
- 3
Plate
Arrange taro slices on a serving platter. Pour warm coconut cream over the top.
- 4
Serve
Serve immediately as a side dish or light main.
Pro Tips
- →
If babai is unavailable, standard taro or even potato gives a reasonable result.
- →
The pandan leaf adds a vanilla-like floral note — do not skip it if you can find it.
Variations
- •
Top with toasted desiccated coconut for texture.
- •
Drizzle with a little honey in place of sugar.
Storage
Refrigerate for up to 2 days. Reheat gently and add fresh coconut cream.
History & Origin
Babai cultivation has sustained I-Kiribati communities for centuries on atolls where the soil is thin and fresh water scarce. Gifting a large babai corm is one of the highest honours a host can bestow on a guest.
Frequently Asked Questions
What does babai taste like compared to regular taro?
Babai is starchier and drier, with a slightly more bitter, earthy flavour. It requires longer cooking and benefits more from rich sauces like coconut cream.
Nutrition Facts
Per serving (260g) · 6 servings total
Calories245kcal
Protein3g
Carbohydrates38g
Fat10g
Fiber4g
Protein3g
Carbs38g
Fat10g
Time Summary
Prep time15 min
Cook time40 min
Total time55 min
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