Suni Chagi (Taro in Coconut Milk)
Chunks of taro root simmered slowly in coconut milk until creamy and tender, lightly sweetened and sometimes finished with a touch of sugar. It's a simple side dish or light dessert built on one of the islands' oldest staple crops.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Medium saucepan
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8
- carbs
- 34
- protein
- 3
- calories
- 210
Instructions
- 1
Put the taro cubes and water into a saucepan. Bring the liquid to a gentle simmer.
- 2
Cook for 10 minutes until the taro begins to soften.
- 3
Stir in the coconut milk, sugar, and salt.
- 4
Simmer gently over low heat for about 15-20 minutes, stirring occasionally. Cook until the taro is completely tender and the sauce thickens.
- 5
Taste the sauce. Add a little more sugar or salt if needed.
- 6
Serve the dish warm as a side dish or a light dessert.
Chef's tips
Cut the taro into even pieces so every chunk cooks at the same speed.
Storage
Refrigerate up to 3 days; the coconut milk may thicken further when chilled.
Reheating
Reheat gently over low heat, stirring in a little water or coconut milk to loosen.
Common mistakes to avoid
- •Cutting the taro unevenly, which leaves some pieces hard and others mushy
- •Boiling the sauce too hard, which can cause the coconut milk to separate
Serving suggestions
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