Taro with Coconut Milk

About This Recipe

In Palau, taro (called 'dub') has been cultivated in terraced paddies for centuries and is considered the heart of the cuisine. This simplest preparation — boiling the corms and finishing them in coconut milk — is eaten at virtually every meal. The starchy taro absorbs the creamy coconut milk, creating a rich and satisfying dish that needs little embellishment. It is the Palauan equivalent of mashed potatoes: humble, comforting, and irreplaceable.

Ingredients

Serves 4

• 1 kgtaro root, peeled and cut into chunks
• 400 mlcoconut milk
• 1 tspsalt
• 3 cupswater

Instructions

1. 1

   Boil taro

   Place taro chunks in a pot, cover with water, add ½ tsp salt. Bring to a boil and cook 20–25 minutes until completely tender.

2. 2

   Drain

   Drain the water from the pot.

3. 3

   Simmer with coconut milk

   Pour coconut milk over the taro. Add remaining salt. Simmer over low heat 8 minutes, turning taro gently to coat.

4. 4

   Serve

   Serve hot as a side dish alongside fish, chicken or bat soup.

Variations

• •

  Mash the taro with coconut milk for a smoother consistency.

• •

  Add sautéed onion and garlic before adding coconut milk.

• •

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

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 3 days. Reheat gently with a little extra coconut milk.

Frequently Asked Questions