Ingredients
2 tablespoons coconut milk
1 tablespoon coconut oil, melted
1 pinch Himalayan salt
1 large taro root, peeled and sliced into thin strips
1 tablespoon coconut flakes
Method
Sources
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dataset
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Gathered
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Fresh coconut scraper — grate coconut for chutneys, sweets, curries
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Baking steel for superior heat transfer — pizza, artisan bread
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
Domed stoneware baker traps steam for artisan crust at home
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 400 degrees F (200 degrees C). Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated. Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands. Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.