Kalo (taro) with Coconut Cream
Nov 03, 2021
Kalo with Coconut Cream
Angela Faʻanunu and Kalisi Mausio
4
15 minutes
30-60 minutes
Polynesian
Side
Enjoy this warm, comforting kalo and coconut cream– a classic Polynesian dish!
Ingredients
- 12 oz. taro, peeled and cut into chunks
- 1 can coconut milk
- *Optional½ each yellow onion, medium diced
Directions
- Fill a large pot with water just enough to cover taro.
- Boil the taro and onion (optional) for about 20-30 minutes, until tender.
- Pour out about two thirds of the water and increase heat to high, pour in coconut milk.
- Bring to a boil and cook for about 5 minutes, until the coconut milk thickens and the water has evaporated.
- Serve as a side dish.
- *Optional pressure cooker method: Combine kalo with onion (optional), 1 cup coconut milk and pinch of salt and cook in the pressure cooker – 10 minutes for raw kalo or 12-14 minutes for frozen HUC Recipe-Ready kalo. Remove from pressure cooker and broil in the oven for 6 minutes. Add the remaining coconut milk and serve.
- *Optional broiler method:
In a large, oven proof baking dish, combine all ingredients and broil in the oven for 15 minutes. Stir well and serve.
