Kaukau with Coconut (Sweet Potato & Coconut)

About This Recipe

Kaukau — sweet potato — is arguably the most important food in Papua New Guinea, particularly in the Highlands where it has been cultivated for over 9,000 years, making PNG one of the earliest known centres of sweet potato agriculture in the world. This simple preparation of boiling and mashing kaukau with coconut cream transforms a humble staple into something deeply satisfying. The natural sweetness of the purple or orange-fleshed varieties melds beautifully with the richness of coconut, creating a dish that is as nourishing as it is delicious. Served alongside mumu pork or grilled fish, it is a cornerstone of daily PNG cooking.

Ingredients

Serves 4

• 1 kgsweet potato (purple or orange), peeled and cut into chunks
• 200 mlcoconut cream
• 1 tspsalt
• ½ tspwhite pepper
• 1 tbspcoconut oil
• 2 tbspfresh chives or spring onions, sliced (to serve)

Instructions

1. 1

   Boil

   Place sweet potato chunks in a large saucepan, cover with cold salted water, and bring to a boil. Cook for 20–25 minutes until completely tender.

2. 2

   Drain and dry

   Drain the sweet potato and return it to the hot pan over low heat for 2 minutes to steam off excess moisture.

3. 3

   Mash

   Mash the sweet potato until smooth. Add coconut cream, coconut oil, salt, and pepper. Stir vigorously until silky and well combined.

4. 4

   Serve

   Transfer to a serving bowl and garnish with chives or spring onion. Serve immediately alongside grilled fish or mumu pork.

Variations

• •

  Add roasted garlic to the mash for depth.

• •

  Stir in fresh coriander for an herby version.

• •

  Top with crispy fried shallots for texture.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Store in the fridge for up to 3 days. Reheat with a splash of coconut milk.

Frequently Asked Questions