Follow these steps for perfect results
coconut milk
coconut oil
melted
Himalayan salt
taro root
peeled and sliced into thin strips
coconut flakes
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, mix together coconut milk, melted coconut oil, and Himalayan salt.
Add taro root strips to the bowl and toss until evenly coated with the coconut milk mixture.
Place the coated taro root strips onto a baking sheet in a single layer.
Sprinkle the coconut flakes evenly over the taro strips on the baking sheet.
Gently mix the coconut flakes with your hands, ensuring they adhere to the taro.
Bake in the preheated oven for 15 minutes.
Flip the taro strips.
Continue baking until the coconut is golden and crispy, approximately 15 minutes longer.
Expert advice for the best results
For extra crispiness, use an air fryer instead of an oven.
Adjust the amount of coconut flakes to your liking.
Everything you need to know before you start
5 minutes
Taro can be sliced ahead of time
Arrange fries neatly on a plate, garnish with extra coconut flakes.
Serve hot as a snack or side dish.
Pair with a dipping sauce.
Complements the sweetness
Balances the richness of the coconut
Discover the story behind this recipe
Taro is a staple food in many Pacific Island cultures.
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