Method
P A S I F I K A P L A T E
Takihi
Pre-heat the oven to 180°C
Peel and cut taro and paw paw
into thin slices
Prepare a tray and layer the
bottom with the taro slices
Then layer the paw paw slices
over the taro to create a
second layer
Repeat steps 3 and 4 until taro
and paw paw slices run out
Pour lite coconut cream over
the layers to cover the surface
Cover the tray with foil and
place into preheated oven and
cook for 1 hr
01
02
03
04
05
06
07
Ingredients
· 1 medium sized taro (sliced thin)
· 1 pawpaw (sliced thin)
· 1 can lite coconut cream
S E R V E S 8