Dinner · 50 min · filipino

Creamy Coconut Laing

✓ USDA-verified nutrition data

Ingredients

• 4 oz Dried taro leaves
• 3 cups Coconut milk
• 1 cup Coconut cream
• 2 tbsp Ginger
• 5 cloves Garlic
• 1 Onion
• 4 Bird’s eye chilies

Steps

1. Do not wash the dried taro leaves — water makes them itch; they go straight from package to pot.
2. Simmer the coconut milk with the ginger, garlic, and onion, 10 minutes, until fragrant and slightly thickened.
3. Lay the taro leaves on top in an even layer and press gently — then do not stir for 20 minutes. Stirring early releases the itch-causing crystals; patience is food safety here.
4. After 20 minutes the leaves will have wilted into the milk; now you may stir.
5. Add the coconut cream and whole chilies; simmer 15 minutes more, until the leaves are silk-tender and the sauce is rich.
6. Season with salt. The finished laing should be creamy, gently hot, and completely non-itchy — if it tingles, it needed more time. Serve over rice.

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