Appetizer

Crispy Coconut Taro Cones Filled with Chicharrón Relish, Charred Scallion Crema & Calamansi Oil

Name: Crispy Coconut Taro Cones Filled with Chicharrón Relish, Charred Scallion Crema & Calamansi Oil
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2 servings
Ingredients: 1 medium taro root (8 oz), peeled, very thinly sliced on mandoline; 2 tbsp melted coconut oil; ¼ tsp fine sea salt; 3 oz lechon (crispy pork belly), finely diced; 1 long red chili, charred over flame, seeded, minced; 1 tbsp fish sauce; ½ tsp sugar; 2 tbsp calamansi juice, divided; ½ cup coconut cream (the thick part from a can); 2 scallions, white and light green parts, charred in a dry pan; 1 tbsp neutral oil; fleur de sel for finishing

Tuile-thin taro root wafers are folded into delicate cones and filled with a fine dice of crispy lechon and charred chili—a proper relish, not mere cracklings. A silky scallion-coconut crema provides creaminess, while calamansi oil adds brightness and acidity. Unexpected, technically impressive, and absolutely delicious.

756calper serving 9gprotein 42gcarbs 64gfat 30min prep 40min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this