Ingredients
| 1 | Taro, medium, peeled and thinly sliced (Main) |
| 2 | Mangoes, or 1 pawpaw, peeled, seeds removed, and thinly sliced |
| 1 | Salt, to season |
| 500 ml | Coconut cream |
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Directions
- Preheat oven to 180C.
- Grease a baking dish then begin layering taro, pushing down to flatten.
- Season as you layer and when dish is full add mango or pawpaw, then another layer of taro.
- Pour coconut cream over taro, cover with baking paper and bake 1 hour.
- Remove from oven placing a weight onto the dish while cooling, to compress the tikihi and enable easier slicing.
