Taro Tips in Coconut Milk
Dorothy's Kitchen

6 cups water
24 taro leaves (fresh spinach leaves can be used)
1 1/2 cups thick coconut milk
3 Tbs Iime or lemon juice
1 Tbs grated fresh ginger
1 clove minced garlic
1 medium chopped onion
1 large tomato, chopped
1 cup thin coconut milk
salt to taste
red pepper sauce (optional)

Chop leaves and boil in water for about 1 hour. Drain leaves and add coconut milk, lemon juice, ginger, garlic, onion, tomato and taro leaves. Boil together for another 3 minutes. Add 1 cup thin coconut milk. Remove from stove and serve with rice.

Yield: 4 Servings