Name: Fijian Coconut Cream Taro Leaf Parcels
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Fijian
Ingredients: 12-16 large fresh young taro leaves, washed and trimmed; 1 tablespoon neutral oil, for brushing; 1/2 cup water, for the baking dish; 1 1/2 cups thick coconut cream; 1 medium onion, finely diced; 2 cloves garlic, minced; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon finely grated ginger; 1 teaspoon fresh lime juice

A signature Fijian dish of tender taro leaves folded into neat bundles and slowly baked with rich, fragrant coconut cream. Traditionally cooked in an earth oven (lovo), this home-kitchen version delivers the same silky, herbaceous, and creamy result with far less effort. Each parcel opens to reveal glossy green leaves bathing in golden coconut sauce.

Prep Time20 mins

Cook Time55 mins

Total Time75 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

380 kcalCalories
32 gFat
28 gSaturated Fat
18 gCarbs
4 gFiber
4 gSugar
5 gProtein
580 mgSodium
720 mgPotassium
60 mgCalcium
3 mgIron
18 mgVitamin C
280 mcgVitamin A

Ingredients

For the parcels

12-16 large fresh young taro leaves, washed and trimmed
1 tablespoon neutral oil, for brushing
1/2 cup water, for the baking dish

For the coconut cream filling

1 1/2 cups thick coconut cream
1 medium onion, finely diced
2 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely grated ginger
1 teaspoon fresh lime juice

Directions

Preheat the oven to 350°F (175°C) and lightly grease a deep baking dish or Dutch oven with a tight lid. Pour the 1/2 cup water into the dish and set aside.
Prepare the taro leaves: wearing kitchen gloves to avoid skin irritation, carefully trim the tough stem ends and any thick veins. Stack 4-5 leaves on top of each other, shiny side down, to form each parcel base.
In a small saucepan over medium-low heat, combine the coconut cream, diced onion, garlic, ginger, salt, and pepper. Warm gently for 6-8 minutes until the onion softens and the cream is just steaming; do not let it boil. Stir in the lime juice and remove from heat.
Spoon about 3 tablespoons of the warm coconut mixture into the center of each stacked leaf bundle. Fold the sides inward over the filling, then roll from the base up to form a tight, flat parcel about the size of your palm.
Arrange the parcels seam-side down in the prepared baking dish in a single layer. Pour any remaining coconut cream over and around them, then brush the tops lightly with oil.
Cover the dish tightly with a lid or double layer of foil and bake for 35 minutes. Uncover and bake another 10-12 minutes until the leaves are deeply tender, dark green, and the coconut cream has thickened into a glossy sauce.
Carefully transfer the parcels to serving plates and spoon the thickened coconut sauce over the top. Serve hot as a side dish or light vegetarian main with cassava, rice, or steamed sweet potato.

Cook’s Notes

Always wear gloves when handling raw taro leaves; the calcium oxalate crystals can itch and irritate skin, but they break down fully during baking.
Choose young, bright-green taro leaves for the best texture; older leaves become fibrous and need longer cooking.
For a heartier version, fold 2 tablespoons of drained canned tuna or shredded corned beef into the coconut filling before wrapping.
If you cannot find fresh taro leaves, large spinach or collard greens can be used, though reduce baking time by about 10 minutes.
Leftover parcels reheat beautifully the next day; the flavors deepen as the leaves absorb more coconut.