Coconut Taro Gratin Recipe

Unearth a taste of history with this Coconut Taro Gratin, a treasured Chamorro recipe dating back to circa 2004 A.D.! Enjoyed for generations before Magellan's arrival in 1521, this creamy, comforting dish is a true culinary gem. Experience the rich flavors of taro and coconut in this easy-to-follow recipe.

Prep Time 20 mins
Cook Time 70 mins
Calories 359.5 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Coconut Taro Gratin 42

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Taro Gratin

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How to Make Coconut Taro Gratin

  1. Preheat oven to 350°F (175°C).
  2. Peel and thinly slice the taro root (about 1/8 inch thick).
  3. 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.
  4. Grease a 9x13 inch baking dish.
  5. Arrange the taro slices in a single layer in the prepared baking dish.
  6. Pour the remaining coconut milk mixture evenly over the taro.
  7. 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.
  8. 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

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