Kalo (taro) And Coconut Ice Cream
Kalo (Taro) and Coconut Ice Cream is a traditional dessert from Niuean cuisine that combines the earthy flavor of taro with the creamy richness of coconut milk. This dairy-free treat is perfect for a hot day or as a sweet ending to a Niuean meal.
Ingredients
- 2 cups taro, peeled and diced
- 1 can (14 oz) coconut milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a pot, bring the diced taro to a boil and cook until tender, about 10 minutes. Drain and let cool.
- In a blender, combine the cooked taro, coconut milk, sugar, vanilla extract, and salt. Blend until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 25-30 minutes.
- Transfer the ice cream to a container and freeze for at least 3-4 hours until firm.
- Scoop and serve the kalo and coconut ice cream, garnished with toasted coconut flakes if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 4 hours
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Fat
- 15g
- Carbohydrates
- 20g
- Protein
- 2g
Supplies
Blender Ice cream maker Pot
Tools
Ice cream scoop Container for freezing
Serving suggestions
Serve the kalo and coconut ice cream in chilled bowls for a refreshing treat.
Tips & tricks
For a creamier texture, let the ice cream sit at room temperature for a few minutes before scooping.
Cost
$8