There is one meal from our ‘Around the World’ menu that seems to be a big hit with all of the children at Highgate Montessori, and that is Coconut Kau Kau.
Although we adapted our recipe to be served in a pineapple, Coconut Kau Kau is traditionally a delicious baked sweet potato recipe with coconut cream from Papua New Guinea.
We have given the ingredients list and cooking instructions so that you can prepare and cook this traditional, tasty dish with your child at home.
- 2 sweet potatoes (Kau Kau)
- 4 tablespoons of vegan butter, diced
- 3 tablespoons grated fresh coconut (or unsweetened shredded coconut)
- ½ cup coconut cream
- ½ onion, finely chopped
- 2 cloves garlic, crushed
- 1 (1-inch) piece fresh ginger grated
- 2 tablespoons orange juice
- Salt to taste
- Pepper to taste
- Rinse the sweet potatoes, then wrap each of them in aluminium foil and place on a plate.
- Bake in preheated 400F/200C oven for 1 hour or until cooked through.
- Cut sweet potatoes in two lengthwise.
- Scoop out about ¾ of the sweet potatoes with a spoon into a bowl.
- Immediately add the butter. Add salt and pepper, and mash with a fork to get a smooth purée.
- Set the skins of the half hollowed sweet potatoes on a baking sheet lined with parchment paper.
- Add the coconut cream, onion, garlic, ginger and orange juice to the mashed sweet potatoes. Mix well.
- Fill the hollowed half sweet potatoes with the mashed mixture.
- Bake in the oven for another 5 minutes before serving.