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    Home » Vegetarian Recipes

    Hawaii Eats: Purple Taro with Coconut

    Published: Jan 2, 2012 · Modified: Feb 1, 2023 by Samantha Ferraro · This post may contain affiliate links · 8 Comments

    Happy New Year everyone! I am so blessed to say that I am spending the first few days of 2012 in one of the most beautiful and peaceful places on earth....my home....Kona, Hawaii.
    I really want to share with you every move I make, every wave I encounter and every plumeria I smell...so bare with me as I gather my thoughts and attempt to put it all together.
    My parents have a beautiful fruitful garden, multiplying with night blooming jasmine, fresh organic lemons, tomatoes, pineapple, passion fruit (AKA lilikoi)...and what we are harvesting today, Purple Taro.
    Taro is a hearty starchy plant, where both the root and leaves are edible. The leaves were once used to carry water because there were no bags or baskets available, so the sturdy leaves would do the job of a water jug. Purple taro is commonly used in taro chips or poi (the starchy purple paste you see in luaus), and the leaves can be eaten alone or wrapped around the pork meat in laulau. In this case, we're just going to cut the taro in big chunks and cook it with coconut milk....yum!!
    But first...let me show you a few pics of harvesting the plant.
    Digging up the root from the ground.
     Almost out!
    Ta dah!
     
    Beautiful, isn't it? This is the easiest dish to make and what my step-dad grew up on! So all the credit goes to him!
    Ingredients:
    1 Purple Taro, cleaned and cut into big chunks.
    2 cans of Lite coconut milk
    1 Tb sugar
    1tbl dried coconut (optional)
    Method:
    1) Combine all ingredients (except dried coconut) together in a deep pot and cook on medium-heat until taro is tender. About 1 hour.
    2) Sprinkle with dried coconut.
    Enjoy and Aloohaaa!

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    Reader Interactions

    Comments

    1. SJM says

      September 14, 2015 at 7:43 am

      5 stars
      Do you need to add the sugar?

      Reply
    2. SJM says

      September 14, 2015 at 7:42 am

      5 stars
      Is it somehow bitter without the sugar? I've been wanting to cut down on sugar, so it t really necessary?

      Reply
    3. BTC says

      August 01, 2015 at 11:41 am

      5 stars
      For this recipe, what is the weight of 1 Purple Taro? I bought one today but I'm not sure if it's big enough.

      Reply
      • Samantha says

        August 02, 2015 at 10:13 am

        It was probably about 1-2lbs if I remember correctly. It filled a medium sized pit. Just make sure the coconut milk will just about cover the taro Enjoy! 🙂

        Reply
    4. ku'ualohapau'ole says

      July 24, 2015 at 10:27 pm

      5 stars
      thats actually a Cambodian recipe. cant remember the name but it translates to taro in caramel sugar if i remember correctly

      Reply
      • Samantha says

        July 29, 2015 at 7:59 am

        Oooohhh interesting! Thanks for sharing!

        Reply
    5. Vicky says

      April 02, 2014 at 9:45 pm

      5 stars
      Woah never seen how taro grows before! So interesting. This dish sounds awesome - I've got to get my hands on taro - I've gone too long without it : )
      have you ever had taro ice cream or frozen yogurt? That's really good too : )

      Reply
      • Samantha says

        April 04, 2014 at 8:01 am

        Ohhhh no I have not tried taro ice cream! Need to find that!

        Reply

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