DISH RESEARCH · Other
Nalot
Vanuatu cooked taro pounded with coconut oil and topped with separated coconut cream.
About Nalot
Nalot is a traditional Vanuatu preparation of cooked taro pounded into a paste. This taro version uses coconut cream separated into oil and curds, with fresh shredded coconut as an optional finish.
Coconut oil enriches the mild taro mixture, while curdled coconut cream adds a rich topping. The fresh coconut brings another layer of coconut flavour.
The pounded taro is spread out beneath the coconut topping. Its smooth paste forms the base, with small coconut shreds scattered across the surface when included.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Nalot
Pacific Community’s traditional Vanuatu taro Nalot.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Cooked taro: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader active taro candidate; source starts with cooked taro, and prior cooking medium is unspecified.
- Coconut cream: Recipe-specific ingredient evidence; Allergen details unconfirmed. Single coconut-cream input is boiled to provide the oil mixed into taro and curds used as topping; derived portions are not additional ingredient inputs.
- Fresh shredded coconut (optional): Recipe-specific ingredient evidence; Allergen details unconfirmed. First fresh option selected instead of grilled shredded coconut.
Origins & food traditions
Nalot is a traditional Vanuatu preparation of pounded cooked taro with coconut oil and coconut curds.
Countries
- Vanuatu
- VanuatuCatalogue link pending review
Cuisines & regions
- Vanuatuan Cuisine
- Vanuatuan CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.