Roasted Taro Root and Crispy Coconut Flake Jasmine Rice
Fragrant jasmine rice studded with roasted cubes of earthy taro root and toasted coconut flakes, finished with a touch of coconut milk and fresh herbs. This Thai-inspired side dish brings textural contrast—creamy taro against crispy rice and toasted coconut—and pairs beautifully with curries, grilled fish, or stir-fried vegetables.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 20 min
- Total
- 1 hr 10 min
- Makes
- 4 servings (about 4 cups cooked)
Steps
Before you start
- Preheat oven to 400°F (200°C) for roasting taro
- Rinse jasmine rice under cold water until the water runs mostly clear
- Have all ingredients prepped and measured before you start cooking
Roast the taroOven 400°F / 205°C
- Toss the taro cubes with 2 tbsp (30 ml) melted coconut oil, 0.5 tsp (3 g) sea salt, and 0.25 tsp (0.5 g) black pepper on a sheet pan.
- Spread them in a single layer.
- Roast at 400°F (200°C) for 22–25 minutes, stirring halfway through, until golden brown on the edges and tender when pierced with a fork.
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Ready when: Golden brown edges and fork-tender when pierced
Tip: Toss the taro halfway through to ensure even browning and prevent sticking.
Toast the coconut flakes
- While the taro roasts, place a dry 8-inch (20 cm) skillet over medium heat.
- Add the 0.75 cup (60 g) coconut flakes and stir constantly for 2–3 minutes until fragrant and light golden.
- Transfer immediately to a plate to stop the cooking.
- Watch carefully—coconut flakes brown quickly and can scorch.
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Ready when: Light golden color and nutty aroma
Tip: Don't leave the skillet unattended; coconut flakes can go from perfect to burnt in seconds. Transfer immediately to a plate to halt cooking.
Combine rice and liquid
- In a medium saucepan, combine the rinsed 1.5 cups (300 g) jasmine rice, 0.75 cup (180 ml) coconut milk, 1.5 cups (360 ml) water, and 0.75 tsp (5 g) sea salt.
- Stir well to combine.
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Ready when: Ingredients are evenly combined
Tip: Rinsing the rice removes excess starch and prevents a gummy result.
Bring rice to a boil
- Place the saucepan over medium-high heat and bring to a full boil, stirring occasionally.
- Once boiling, reduce the heat to low, cover tightly with the lid, and simmer for 15 minutes without lifting the lid.
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Ready when: Liquid comes to a rolling boil before reducing heat
Tip: Don't lift the lid while simmering—this releases steam and disrupts the cooking process.
Toast the garlic
- In the same 8-inch (20 cm) skillet, heat 1 tbsp (15 ml) coconut oil over medium heat (add a bit more if the pan seems dry).
- Add the minced 3 cloves (15 g) garlic and cook for 30 seconds to 1 minute, stirring constantly, until fragrant and just beginning to turn light golden.
- Do not brown.
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Ready when: Garlic is fragrant and light golden (not brown)
Tip: Toast the garlic quickly—burnt garlic turns bitter and will ruin the dish.
Rest the rice
- Remove the saucepan from heat and let it stand, covered, for 5 minutes.
- This allows the rice to firm up slightly and makes it easier to fluff without breaking the grains.
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Ready when: Rice is set and ready to fluff
Tip: Don't skip this step—it ensures fluffy, separate grains instead of mushy rice.
Fluff and combine
- Using a wooden spoon or rice paddle, gently fluff the rice, breaking up any clumps.
- Transfer the fluffed rice to a serving bowl or platter.
- Fold in the roasted taro cubes and the toasted garlic gently, being careful not to break up the taro pieces.
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Ready when: Rice is fluffy and taro is evenly distributed
Tip: Fold gently rather than stirring vigorously to keep the taro pieces intact and the rice grains separate.
Finish and serve
- Top the rice with the toasted coconut flakes.
- If using, sprinkle with chopped cilantro, lime zest, and drizzle with fish sauce (if desired).
- Toss gently just before serving to combine the coconut flakes throughout, or leave the flakes on top for visual appeal.
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Ready when: Dish is assembled and ready to serve
Tip: Add fresh herbs and citrus just before serving to preserve their bright flavor and aroma. The fish sauce is optional but adds authentic umami depth.
Good to know
Tips
- For deeper flavor, add 1 tsp lime juice or a pinch more fish sauce. The umami and acidity brighten the whole dish without overpowering the delicate jasmine rice.
- Taro root starch can make your hands slightly itchy when peeling; wear gloves or wash your hands immediately after handling raw taro, and work at a cool temperature to minimize irritation.
- Toast extra coconut flakes and store them separately so you can add fresh, crispy ones at serving time. Coconut flakes absorb moisture from the rice and soften over time.
- This dish is naturally gluten-free and works beautifully with curries, grilled fish, stir-fried vegetables, or as a vegetarian main course on its own. The creamy roasted taro and fragrant rice are quite satisfying.
Make ahead
The roasted taro and toasted coconut flakes can be prepared up to 1 day ahead and stored separately in airtight containers. The jasmine rice is best cooked fresh, but leftover cooked rice can be refrigerated for up to 3 days and reheated gently with a splash of water or coconut milk.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or coconut milk, stirring occasionally, for 2–3 minutes until warmed through. The toasted coconut flakes will soften slightly; for maximum crispness, top the reheated rice with fresh toasted coconut flakes just before serving. Do not freeze, as the texture of the taro and rice will suffer.
Substitutions
- taro root, peeled and cut into ¾-inch (2 cm) cubes → sweet potato or potato. Use the same quantity. Roast at the same temperature for 20–22 minutes. Sweet potato will be slightly sweeter; potato is more neutral. Both work beautifully in this dish.
- unsweetened coconut milk (full-fat) → regular whole milk or unsweetened oat milk. The rice will be less rich and creamy. Use the same quantity. The Thai flavor profile will shift, but the dish remains delicious.
- jasmine rice → basmati rice or Thai fragrant rice. Use the same quantity and cooking time. Both are aromatic and will work well, though jasmine has the most delicate fragrance.
- unsweetened coconut flakes, finely shredded → sliced or slivered almonds, or sunflower seeds. Toast the same way for 2–3 minutes. You'll lose the coconut flavor but gain a different crunch and nutty note.
