Coconut Taro Gratin
Elevate your side dish game with this luscious Coconut Taro Gratin—a tropical twist on the classic gratin recipe. Featuring thinly sliced taro root layered in a creamy blend of coconut milk, heavy cream, and aromatic garlic and thyme, this dish offers a delightful fusion of creamy and earthy flavors with subtle notes of nutmeg and black pepper. Topped with golden, melty Parmesan cheese and a sprinkle of unsweetened shredded coconut for a crunchy finish, this gratin is baked to perfection, creating a show-stopping dish that’s both comforting and unique. Perfect as a side to roasted meats or a standout vegetarian main, this easy-to-make recipe combines tropical elegance with hearty goodness. Ready in just over an hour, it’s an irresistible crowd-pleaser for dinner parties or family gatherings.
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Recipe Information
Ingredients
- 600 grams Taro root
- 400 milliliters Coconut milk
- 100 milliliters Heavy cream
- 2 pieces Garlic cloves
- 1 teaspoon Fresh thyme
- 0.25 teaspoons Nutmeg
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 50 grams Grated Parmesan cheese
- 2 tablespoons Unsweetened shredded coconut
- 1 teaspoon Butter
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with the butter and set it aside.
Peel the taro root and slice it into thin rounds, about 3-4 mm thick. Use a mandoline slicer for even slices if available.
In a small saucepan, combine the coconut milk, heavy cream, minced garlic, thyme, nutmeg, salt, and black pepper. Heat over medium-low flame until warmed through, stirring occasionally. Do not allow it to boil.
Arrange one layer of taro slices in the prepared baking dish. Pour a small amount of the coconut milk mixture over the layer, spreading it evenly to coat the taro.
Continue layering the taro slices and coconut milk mixture until all the taro has been used, finishing with a generous layer of the coconut milk mixture on top.
Sprinkle the grated Parmesan cheese evenly over the top layer, followed by the unsweetened shredded coconut for added texture and flavor.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and the taro is tender when pierced with a knife.
Let the gratin cool for 5-10 minutes before serving. Garnish with a sprig of fresh thyme if desired.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 4584 mg | 199% | |
| Total Carbohydrate | 248.4 g | 90% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 31.8 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 854 mg | 66% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 4006 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
