Coconut Baked Taro with Macadamia Nuts

Taro is a staple of the tropics. Here it is baked a served with coconut syrup and macadamia nuts making a very island inspired side dish.

Coconut Baked Taro with Macadamia Nuts 

Print This Recipe Total time Yield 6Source Adapted from Sam ChoyPublished

Serves 6. Many Asian markets carry coconut syrup.


  • 2 pound taro (about ½ of a large corm)
  • ½ cup butter
  • ½ cup coconut syrup
  • salt and pepper as needed
  • ½ cup toasted macademia nuts, roughly chopped
  • ½ cup toasted unsweetened coconut flakes


Wearing gloves, completely peel the taro. Then halve it lengthwise and cut it into 3/4‑inch cubes. Add the cubes to a large bowl and cover them with cool water and allow them to soak about 30 minutes to remove some of the starch (optional).

Preheat the oven to 375 degrees F. Add the taro to a large pot of salted water, bring to a boil, then lower the heat to a simmer. Parboil the taro until just beginning to soften. About 7 minutes. Drain the taro, returning it to the bowl.

While the taro is still warm drizzle the coconut syrup over it and add salt and pepper to taste and mix it well to get the taro completely coated.

Pour the taro into a buttered baking dish. Dollop the remaining butter all over the top. Cover the dish tightly with foil.

Bake in the preheated oven about 30 minutes.

Remove the foil and transfer the taro and any liquid to a large serving platter or bowl. Top with the chopped toasted macadamia nuts and coconut flakes, add additional salt and pepper to taste. Serve warm.