Selecting the perfect taro starts at the market. Look for firm roots with rough, hairy skin and no soft spots. Smaller roots (about the size of a sweet potato) cook more evenly and yield creamier textures. Store them in a cool, dark place for up to a week—never refrigerate, as cold turns starches gummy.
⚠️ Safety First: Always Cook Thoroughly
Raw taro contains calcium oxalates that can irritate the mouth and throat. Boiling, steaming, or baking neutralizes these compounds completely. Peel under running water wearing gloves to avoid itchy hands, and discard any slimy sections. Once cooked, taro is gentle, safe, and irresistibly smooth.
🥣 Three Irresistible Recipes to Get Started
Velvety Coconut Taro Mash 🌴
Peel and cube 2 cups of taro. Boil in lightly salted water for 15–20 minutes until fork-tender. Drain, then mash with 1 cup full-fat coconut milk, a pinch of sea salt, and freshly ground black pepper. For extra richness, stir in 1 teaspoon grass-fed butter or ghee. The result? A dairy-free cloud of comfort that pairs beautifully with grilled fish or roasted vegetables. Pro tip: Garnish with toasted coconut flakes for crunch.
Addictive Baked Taro Chips 🔥
