A home adaptation inspired by Solomon Islands lakeno, combining cooked taro with coconut cream and banana-leaf aroma.
Lakeno is documented in Solomon Islands food resources as a taro-and-coconut preparation wrapped and baked in banana leaves. This version adapts the method for a domestic oven while keeping the core combination.
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Ingredients
- 900 g taro sold for cooking, peeled, cubed and fully boiled until tender
- 400 ml coconut cream
- 4 clean banana-leaf sections, optional, or baking parchment
- 5 g salt
Method
- Heat the oven to 190°C.
- Mash the fully cooked taro until smooth.
- Warm coconut cream gently until slightly thickened and season with salt.
- Line a baking dish with prepared banana leaf or parchment, spread in half the coconut cream, then the taro, and spoon the remaining cream over the top.
- Cover and bake for about 20 minutes. Serve warm with fish or meat.
Chef Notes
This is a home adaptation of a traditional wrapped preparation. Use taro sold specifically for cooking and cook it fully before mashing.
Substitutions
Sweet potato can be used for an accessible adaptation, although it changes the traditional flavour.
Storage
Refrigerate for up to 2 days and reheat until fully hot.
Allergen Notes
Contains coconut.
Always Cook with Heart. Always!
Chef-tested recipe
A home adaptation inspired by Solomon Islands lakeno, combining cooked taro with coconut cream and banana-leaf aroma.
