Coconut kumala mash brings sweet potato into the same practical island-side section that already includes taro, breadfruit, pumpkin, and yam. It helps the archive cover a broader range of root and tuber staples while staying firmly in the everyday home-cooking lane.
If you enjoy this style of Pacific cooking, you may also want to try pumpkin roro, breadfruit mash.
Ingredients
- 2 pounds kumala or sweet potato, peeled and cubed
- 1/2 cup coconut milk
- 1 tablespoon butter
- 1/2 teaspoon salt
Instructions
- Boil the kumala until very tender.
- Drain well.
- Mash with coconut milk, butter, and salt.
- Serve hot.
Helpful Tips
- Drain well before mashing so the texture stays fluffy.
- Mash while hot for the smoothest result.
- Serve with fish, roast meats, or greens.
FAQ
What is kumala?
Kumala is a Pacific and Polynesian word often used for sweet potato.
Can this be made dairy-free?
Yes, just omit the butter and use only coconut milk.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 0 kcal |
| Fat | 7.7 g |
| Saturated Fat | 5.9 g |
| Carbohydrates | 17.7 g |
| Protein | 4.8 g |
| Sodium | 275.6 mg |
| Cholesterol | 8.8 mg |
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