Tuvaluan Coconut Truffade

Ingredients

In the original French Truffade, the dish primarily consists of potatoes, cheese, and bacon. However, in this Tuvaluan adaptation, the bacon is omitted and replaced with grated coconut to infuse the dish with a tropical twist. Additionally, the traditional cheese used in Truffade is replaced with coconut milk, adding a creamy and slightly sweet flavor to the dish. We alse have the original recipe for Truffade, so you can check it out.

• 1 kg (2.2 lbs) potatoes, peeled and thinly sliced 1 kg (2.2 lbs) potatoes, peeled and thinly sliced
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 1 cup grated coconut 1 cup grated coconut
• Salt, to taste Salt, to taste
• Black pepper, to taste Black pepper, to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 17g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 5g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, combine the sliced potatoes and coconut milk. Season with salt and black pepper.
3. 3.
   Cook the potatoes over medium heat until they are tender and the coconut milk has thickened slightly, about 10-15 minutes.
4. 4.
   Transfer the cooked potatoes to a baking dish and sprinkle the grated coconut evenly over the top.
5. 5.
   Bake in the preheated oven for 20-25 minutes, or until the coconut is golden and crispy.
6. 6.
   Remove from the oven and garnish with chopped fresh parsley.
7. 7.
   Serve hot and enjoy the tropical flavors of Tuvaluan Coconut Truffade.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the dish.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Grated coconut — If using fresh coconut, grate it finely for better texture and distribution in the dish.

Tips & Tricks

• For added flavor, you can sprinkle some chili flakes or chopped chili peppers over the dish before baking.
• If you prefer a crispier texture, broil the Truffade for a few minutes after baking.
• Experiment with different herbs and spices to customize the flavor profile of the dish.

Serving advice

Serve Tuvaluan Coconut Truffade as a main course accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled fish or chicken for a complete Tuvaluan meal.

Presentation advice

To enhance the presentation, sprinkle some additional grated coconut and chopped parsley on top of the Truffade before serving. Serve it in a colorful dish or on a banana leaf for an authentic Tuvaluan touch.