Ingredients with Measurements:
- 1 pound taro root, peeled and chopped
- 1 can (13.5 oz) coconut milk
- 1/4 cup sugar
- 1/4 cup freshly squeezed lime juice
- 1/4 teaspoon salt
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add the chopped taro root and cook for 15-20 minutes, or until tender.
2. Drain the taro and transfer it to a blender or food processor.
3. Add the coconut milk, sugar, lime juice, and salt to the blender. Blend until smooth and creamy.
4. Taste and adjust the seasoning as needed.
5. Serve the taro purée warm or chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Serve warm or chilled.
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories: 290
- Fat: 20g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
Substitutions for ingredients:
- You can use honey or maple syrup instead of sugar.
- You can use lemon juice instead of lime juice.
Variations:
- Add 1 teaspoon of vanilla extract for a richer flavor.
- Top with toasted coconut flakes or chopped nuts for added texture.
Tips and tricks:
- Be sure to peel the taro root before cooking it.
- If the purée is too thick, you can add more coconut milk or water to thin it out.
- Taste and adjust the seasoning as needed.
Storage instructions:
- Store leftover taro purée in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply microwave the purée for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the taro purée in small bowls or ramekins.
- Garnish with lime wedges or fresh mint leaves.
Garnishes:
- Lime wedges
- Fresh mint leaves
- Toasted coconut flakes
- Chopped nuts
Pairings:
- This taro purée pairs well with grilled fish or chicken.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the purée is too thick, add more coconut milk or water to thin it out.
- If the purée is too thin, add more cooked taro root to thicken it up.
Food safety advice:
- Be sure to wash your hands and all cooking utensils before preparing this recipe.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Taro root is a staple food in many cultures, including Hawaii and Polynesia.
Flavor profiles:
- This taro purée is creamy, sweet, and tangy, with a hint of coconut and lime.
Serving suggestions:
- Serve the taro purée as a dessert or a side dish.
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