Zutaten für Coconut Taro Gratin
- Butter, for greasing a 9x13 inch baking dish
- White Onions (not found in recipe)
- Garlic (not found in recipe)
- Flour (not found in recipe)
- 1/2 teaspoon Sea Salt
- Red Pepper Flakes (not found in recipe)
- 1 1/2 cups full-fat Coconut Milk
- Water (not found in recipe)
- 2 pounds Taro Root
- Panko Breadcrumbs (not found in recipe)
- 1/2 cup granulated Sugar
- 1 teaspoon Vanilla Extract
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Zubereitung von Coconut Taro Gratin
- Preheat oven to 350°F (175°C).
- Peel and thinly slice the taro root (about 1/8 inch thick).
- In a large bowl, combine the sliced taro with the coconut milk, sugar, salt, and vanilla extract. Mix gently to ensure all taro slices are coated.
- Grease a 9x13 inch baking dish.
- Arrange the taro slices in a single layer in the prepared baking dish.
- Pour the remaining coconut milk mixture evenly over the taro.
- Bake for 60-70 minutes, or until the taro is tender and the top is lightly browned. Check for doneness after 60 minutes and cover with foil if browning too quickly.
- Let cool slightly before serving. Enjoy this taste of Chamorro history!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
76g
Fat
51g
Carbs
18g
