Boiled Yam in Coconut Cream Pineapple Yams

Boiled Yam in Coconut Cream Pineapple Yams

Ingredients:
2 cups diluted coconut cream 6 yams, cooked, peeled and sliced
8 pieces of yam (about 5 oz.) 1/2 cup butter, melted
16 taro or pele leaves 1/2 cup sugar
1/2 cup brown sugar

Directions:
Prepare 1 cup of coconut cream, add 1 cup water. Peel yams and chop 3 tablespoons cornstarch
into average size pieces. Fill up pot with yam pieces. Pour in diluted 3 tablespoons lemon juice
coconut cream. Cover with taro leaves before putting the lid on. Boil for 30 1 can (9 oz.) crushed pineapple
minutes or until yams are cooked. Serve hot.
Place sliced yams in a 2-quart size buttered casserole dish. Add all
Note: Very high in saturated fat. To reduce, replace up to half of ingredients (except yams) in a pot. Mix. Boil for 2 minutes, stir constantly.
coconut milk with whole or low fat milk. Pour mixture over sliced yams. Bake at 350ºF for 30 minutes. Makes 2
quarts.
Yam, A Status Food, South Pacific Foods Leaflet 14 (1990), SPC,
Noumea, New Caledonia Note: High in saturated fat. To reduce, replace butter with margarine.
Estimated