SIXTO CARREON

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Solomon Islands Lakeno-Inspired Taro and Coconut Bake

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1–2 minutes

A home adaptation inspired by Solomon Islands lakeno, combining cooked taro with coconut cream and banana-leaf aroma.

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Cuisine
Solomon Islands-inspired

The recipe

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Ingredients

Method

  1. Heat the oven to 190°C.

  2. Mash the fully cooked taro until smooth.

  3. Warm coconut cream gently until slightly thickened and season with salt.

  4. 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.

  5. Cover and bake for about 20 minutes. Serve warm with fish or meat.

Chef’s notes

This is a home adaptation of a traditional wrapped preparation. Use taro sold specifically for cooking and cook it fully before mashing.

Tips and variations

Sweet potato can be used for an accessible adaptation, although it changes the traditional flavor.

Storage

Refrigerate for up to 2 days and reheat until fully hot.

Allergens

Contains coconut.

Always Cook with Heart. Always!

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About the Contributor

Written by

Sixto Carreon

Sixto Carreon is a Filipino chef, cookbook author and hospitality writer based in Singapore. Originally from Taytay, Palawan, he has spent more than 14 years in luxury hospitality, with experience in hotel kitchens and banquets. His cookbooks, including The Southeast Asian Flavors, Unpopular Flavors and Filipino Comforts, explain both how a dish is made and why it works. His Pocket Chef guides organise kitchen knowledge for working cooks, and Hospitality at Heart shares practical lessons on service and leadership. He is also the author of the novel The Seventh Course.

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