Samoan Coconut Taro Mash

Ingredients

• 2 pounds (900g) taro root, peeled and cubed 2 pounds (900g) taro root, peeled and cubed
• 1 can (13.5 oz / 400ml) coconut milk 1 can (13.5 oz / 400ml) coconut milk
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons chopped fresh cilantro, for garnish (optional) 2 tablespoons chopped fresh cilantro, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the taro cubes. Cook for about 15-20 minutes or until the taro is fork-tender.
2. 2.
   Drain the taro and return it to the pot. Mash the taro using a potato masher or fork until smooth.
3. 3.
   In a separate saucepan, heat the coconut milk over medium heat until warmed through.
4. 4.
   Gradually pour the warm coconut milk into the mashed taro, stirring continuously until well combined.
5. 5.
   Season with salt and mix well.
6. 6.
   Transfer the Samoan Coconut Taro Mash to a serving dish and garnish with chopped cilantro, if desired.
7. 7.
   Serve hot as a side dish alongside your favorite main course.

Treat your ingredients with care...

• Taro — Make sure to peel the taro thoroughly, as the skin can be tough and fibrous. Also, be cautious while handling taro, as it can cause skin irritation for some individuals. It's recommended to wear gloves or wash your hands thoroughly after handling.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined. If you prefer a thicker consistency, refrigerate the can overnight and scoop out the solidified coconut cream to use in the recipe.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of coconut oil to the mashed taro.
• If you prefer a smoother texture, you can use a blender or food processor to puree the taro instead of mashing it by hand.
• Adjust the salt according to your taste preferences. Start with a teaspoon and add more if desired.
• Garnish the dish with toasted coconut flakes for an extra touch of tropical flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Samoan Coconut Taro Mash as a side dish alongside grilled fish, roasted chicken, or braised pork. It also pairs well with steamed vegetables and a fresh green salad. Enjoy it hot to fully savor the creamy texture and delicate flavors.

Presentation advice

Transfer the Samoan Coconut Taro Mash to a serving bowl and garnish it with a sprinkle of chopped cilantro. For an elegant touch, you can shape the mash into small mounds using an ice cream scoop or a spoon. Serve it on a decorative platter to enhance the visual appeal.