Amanda Laird: Tikihi

Picture / Glenn Jeffrey

Serves 6

1 medium taro, peeled and thinly sliced
2 mangos or 1 pawpaw, peeled, seeds removed and thinly sliced
500ml coconut cream
Salt

1. 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.

2. 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.