Prep: 10 mins | Cook: 20–30 mins | Total: 30–40 mins | Serves: 4–6
Best For: Family meals, to’ona’i, everyday Samoan home cooking

Introduction

Fa’alifu talo is one of the simplest and most comforting dishes in Samoan cuisine — tender taro simmered gently with coconut cream to create a creamy, nourishing side dish. Every family has their preferred consistency: some love it thick and lololo, others prefer it runnier, and most enjoy something right in the middle.

And in true Samoan fashion, a generous serving of coconut cream only makes it better.

Fa’alifu talo can be made with either coconut cream or coconut milk. Coconut cream gives a rich, traditional finish, while coconut milk is lighter and can be thickened easily. Either way, this dish brings the taste of Samoa straight to the table.

Gathering the Ingredients

• 1 large taro (talo), peeled and chopped into even pieces

• 1 can (400ml) coconut cream — or coconut milk (see note below)

• ½ small onion, finely chopped (optional but commonly used)

• ½ teaspoon salt, or to taste

• Water (optional, only to thin very thick coconut cream)
  

If using coconut milk:

• Mix 100ml water + 1 tablespoon cornflour to create a thickener
  OR

• Simmer slightly longer to thicken naturally (careful not to burn the taro)
  

Note: Canned coconut creams vary in thickness. KARA coconut cream is thicker and may need a splash of water to loosen it. Coconut milk is thinner but works beautifully with the thickening method above.

Making Fa’alifu Talo

1. Prepare the taro

   • Peel the taro carefully and chop into medium, even pieces.

   • Rinse hands well after handling taro.

2. Boil the taro

   • Place the taro into a pot and cover with water.

   • Add a pinch of salt.

   • Optional (very common): Add 1 tablespoon of butter or oil to help prevent the starchy water from boiling over.

   • Boil for 20–30 minutes or until tender when pierced with a fork.

3. Prepare the coconut mixture while the taro cooks

   • In a jug or bowl, combine coconut cream or coconut milk with salt.

   • Add the finely chopped onion directly into the mixture, if using.

   • If using coconut cream, loosen with a very small splash of water only if extremely thick.

   • If using coconut milk:

     • Stir in the 100ml water + 1 tbsp cornflour mixture to help thicken it later,
       OR plan to simmer a little longer in Step 5 to thicken naturally.

   • Adjust to your preferred consistency: thick lololo, runnier, or in-between.

4. Drain and combine

   • When the taro is cooked, drain all the water.

   • Return the pot to low heat.

   • Immediately pour the coconut mixture over the taro.

5. Bring to a gentle boil

   • Let the coconut mixture and taro simmer together for 2–3 minutes, or slightly longer if thickening coconut milk.

   • Stir gently and watch closely to avoid burning the taro on the bottom of the pot.

   • Turn off the heat once it lightly bubbles and reaches your preferred thickness.

6. Serve

   • Serve warm with sapasui, pisupo, lu’au, meats, or enjoy on its own.

Helpful Tips

• Add butter or oil while boiling to stop the taro water from overflowing — a classic Samoan trick.

• Coconut cream gives the richest, most traditional flavour.

• Coconut milk works well too: use cornflour to thicken, or simmer longer (but be careful not to burn the taro!).

• Onion adds beautiful flavour but is optional.

• Taro absorbs liquid over time — add more coconut mixture or a splash of water when reheating.

• Even-sized taro pieces cook best and hold their shape.

Why This Recipe Works

• Authentic and simple

• Flexible for any household preference

• Clear instructions for beginners

• Deliciously creamy and nourishing

• Completes almost any Samoan meal

• Passed down through generations

Explore More Pacific Recipes

• Lu’au Ulo (Samoan Taro Leaves in Coconut Cream)

• Palusami (Lu’au) – Coconut Cream Taro Leaves

• Koko Alaisa (Samoan Cocoa Rice Porridge)

• Panipopo (Samoan Sweet Coconut Buns)