Taro Infused with Lemon Grass and Ginger

Save Recipe
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: 10 servings
Share This Recipe


3 pounds taro, peeled and cubed

2 cups coconut milk

1 cup macadamia nuts, toasted and smashed

1 stalk lemon grass, split

2-inch piece ginger root

2-inch piece galangal root

Salt and freshly ground black pepper


  1. Boil the taro in water for 1 hour or until tender. In another saucepan, combine remaining ingredients over low heat. Cover and let steep while the taro cooks. Drain the taro and transfer to a mixing bowl. Pass the infused milk through a sieve to remove the solids and add to the bowl of taro. Mash the taro as you would potatoes. Season with salt and pepper, to taste.