Kalo with Coconut Cream
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Enjoy this warm, comforting kalo and coconut cream– a classic Polynesian dish!
Angela Faʻanunu and Kalisi Mausio
12 oz. taro, peeled and cut into chunks
1 can coconut milk
½ each yellow onion, medium diced
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.
Reduce the time of this recipe by using HUC Recipe-Ready Kalo. Directions are as follows: In a medium saucepan combine 12 oz. HUC Recipe-Ready Kalo, 1 cup water and 1 can coconut milk. Bring to a boil and cook until the kalo is coated in coconut milk and the water has evaporated.
Recipe originally uses fresh-made coconut cream; canned coconut milk is an acceptable substitute.