Samoan Coconut-Baked Taro Leaf Parcels

A signature comfort dish from Samoa, young taro leaves are folded into neat bundles around a luscious filling of thick coconut cream and sweet onion, then slow-baked until everything turns silky, nutty, and aromatic. Traditionally cooked in an underground earth oven (umu), this home-oven adaptation keeps all the rich, mellow flavor of the original with far less effort.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 24 gFat
• 19 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 3 gSugar
• 6 gProtein
• 210 mgSodium
• 460 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 9 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the parcels

• 20-25 young taro leaves (lau taro), rinsed and patted dry
• 1 large banana leaf, softened over an open flame (or parchment paper)
• 1 tablespoon water, for the baking dish
• Kitchen twine or wooden toothpicks, for tying

For the coconut filling

• 1.5 cups thick coconut cream (skimmed from chilled full-fat coconut milk)
• 1 medium yellow onion, finely diced
• 1/2 teaspoon fine sea salt
• 1/2 cup flaked cooked mackerel or chopped corned beef (optional)
• 1 small ripe tomato, finely chopped (optional)
• 2 tablespoons fresh coconut cream, for drizzling

Directions

1. Preheat the oven to 350°F (175°C). If using banana leaves, briefly pass them over an open flame or hot pan until pliable so they will not crack when folded.
2. In a bowl, stir together the thick coconut cream, diced onion, salt, and the optional fish or corned beef and tomato until well combined; the mixture should look rich and slightly curdled.
3. Lay 4 to 5 taro leaves flat on a clean surface, vein-side up, overlapping them in a cross pattern to form a leak-proof base about 8 inches across.
4. Spoon about 1/4 cup of the coconut filling into the center of the layered leaves, spreading it slightly but leaving a 1-inch border all around.
5. Fold the sides of the leaves up and over the filling, then tuck in the top and bottom to form a neat, tightly sealed rectangular parcel; repeat to make 6 parcels in total.
6. Wrap each parcel snugly in a piece of softened banana leaf or parchment paper, then tie with kitchen twine or pin with toothpicks to hold the shape during baking.
7. Arrange the parcels seam-side up in a deep baking dish, pour the water into the bottom of the dish, and cover the dish tightly with foil.
8. Bake for 55 to 60 minutes, until the leaves are completely tender and the coconut cream has set into a soft, custard-like layer.
9. Rest the parcels in the covered dish for 10 minutes, then unwrap carefully because steam will escape, drizzle with the extra coconut cream, and serve warm with steamed rice or boiled breadfruit.

Cook’s Notes

• Always use young, tender taro leaves; older leaves contain higher levels of calcium oxalate and can irritate the mouth. If leaves scratch your skin, handle them with food-safe gloves.
• Chill a can of full-fat coconut milk overnight and use only the thick cream that rises to the top for the richest, most traditional texture.
• No banana leaves available? Use parchment paper doubled up, then wrap the whole parcel in foil to keep the moisture locked in during the long bake.
• For deeper flavor, lightly caramelize the onion in a dry pan for 5 minutes before stirring it into the coconut cream.
• Leftover parcels reheat beautifully in a covered skillet over low heat with a splash of water, or wrapped in foil in a 300°F oven for 10 minutes.

More Samoa Recipes You’ll Love

Craving more flavors from Samoa? Try these traditional recipes:

• Samoan Raw Fish Ceviche with Coconut Cream
• Samoan Taro Coconut Sweet Pudding
• Samoan-Style Chop Suey Noodles

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