4 Serves
96 Mins
Peel the taro root using a peeler and cut it into uniform chunks using a chefs knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
54 µg / 400 µgCalcium
99 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
197 mg / 1,250 mgPotassium
1371 mg / 4,700 mgSodium
327 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
9 g / 28 gSugar
16 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Place the taro chunks into a large pot, cover with water, and bring to a boil. Reduce heat and simmer until the taro is fork-tender, approximately 45 minutes.
Drain the taro using a colander and return it to the pot. Mash the taro thoroughly using a potato masher until smooth.
Stir in the coconut cream and season with salt and pepper to taste, mixing until the poi is creamy and well-combined.
Transfer the poi to a serving dish and serve warm.
25
g95
g20
g
Yemeni
