Niuean Taro Poke

About This Recipe

Taro Poke is Niue's counterpart to the Cook Islands banana poke. Freshly boiled taro is mashed while hot, then folded through warm coconut cream and a little sugar to create a dense, comforting pudding. It is served at community feasts alongside fish and vegetables. The texture is similar to mashed potato but richer and more complex in flavour.

Ingredients

Serves 6

• 800 gtaro, peeled and cut into chunks
• 300 mlcoconut cream
• 3 tbspsugar
• 1 tspsalt
• 1 tspvanilla extract

Instructions

1. 1

   Boil taro

   Place taro in a pot of salted water. Bring to the boil and cook for 25–30 minutes until very tender. Drain thoroughly.

2. 2

   Warm coconut cream

   Heat coconut cream, sugar, and vanilla in a small saucepan until sugar dissolves. Do not boil.

3. 3

   Mash

   Mash hot taro with a potato masher until smooth. Gradually fold in warm coconut cream mixture until fully incorporated and creamy.

4. 4

   Serve

   Serve warm in bowls with an extra drizzle of coconut cream.

Variations

• •

  Stir through 50 g desiccated coconut for texture.

• •

  Add mashed ripe banana for a sweeter, more aromatic version.

• •

  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 for up to 3 days. The poke thickens considerably when cold — reheat with a splash of coconut cream.

Frequently Asked Questions