Boil taro leaves in a saucepan with 4 quarts water for about an hour. Taste to check if the leaves make your mouth itchy. If it does, you need to cook down the leaves down longer. If not, put the leaves in a strainer and press out the water. Set aside.
In a pot, add butter, garlic and taro leaves and cook down, stirring occasionally, for 10 minutes. Add coconut milk and mix well.
Preheat a salamander or broiler to 375 degrees F.
Top oysters with the taro sauce mixture.
Sprinkle Parmesan and panko on each oyster.
Broil until cheese is melted and panko is crisp, about 5 minutes. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Umekes Fish Market Bar and Grill, Kailua-Kona, HI