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Coconut Crusted Taro Fries (GF, Paleo, AIP)

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Coconut Crusted Taro Fries (GF, Paleo, AIP)

Ever heard of Taro? To all the AIP eaters, nightshade intolerants and healthy fries lovers, the recipe for these coconut crusted taro fries is a total game changer!

Yams are great to replace normal potatoes, but when you get tired of that sweet taste and want something a bit more starchy, taro is a great more exotic alternative!

Coconut Crusted Taro Fries (GF, Paleo, AIP)

Taro is a delicious root vegetable I learned to love while I was living in Macau. One of my favorite things to do when I was there was going to the Chinese supermarket and try to understand what all those weird fruits and vegetables were (yes, the label was only in Chinese!).

It took me a while to figure out that what the not-so-natural-looking Taro Milk Tea claims to be me made of is that hairy rounded root I used to see right next to the potato section.

Coconut Crusted Taro Fries (GF, Paleo, AIP)

Once you cut it, this ugly looking root will show its beautiful light lilac color. It has a mild taste and it matches perfectly with coconut….And that’s where I got the idea of baking these coconut crusted taro fries!

Coconut Crusted Taro Fries (GF, Paleo, AIP)

Coconut Crusted Taro Fries (GF, Paleo, AIP)





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  1. Preheat the oven to 400 F.
  2. Peel the taro root and slice it into thin strips.
  3. In a plate combine coconut oil, milk and salt and toss the taro strips in the mixture. It might seem like there is too much liquid, but Taro tends to get really dry so this amount is necessary.
  4. Place the taro strips on a cookie sheet, sprinkle the coconut flakes on top and mix well with your hands.
  5. Bake for 15 minutes. Turn the taro fries and bake for an additional 15 minutes the coconut coating starts becoming golden and crispy.
  6. Serve as a delicious snack or a salad accompaniment.

I am sure you are going to love these delicious Coconut Crusted Taro Fries, and if you do don’t forget to share the recipes with your friends!

And if you have another favorite root you love to turn into fries, please let me know in a comment below! I am always looking for new inspiration!

Un bacio! Ambra

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This recipe was shared on the Phoenix Helix Recipe Roundtable and “There’s Life After Wheat

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Ambra Torelli
Born and raised in Italy, Ambra visited over 20 countries and now she divides her time in between Italy and the US, where her husband is from and where she moved in 2011 work as university professor of Italian Literature. She writes about food, travel and things that inspire her! more about ambra

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  • Andrea September 10, 2016 4:07 pm

    These sound so good!! I love taro and I usually dice it and roast it, but I really need to try the fries too now!! Thanks for sharing!!

    • ambra September 10, 2016 4:08 pm

      Awesome Andrea!! I love it roasted too, especially when I use coconut milk… I am excited you want to try the fries too! Hope you love them 🙂

  • Elle @ Only Taste Matters January 10, 2017 6:16 pm

    These look divine! I am featuring them tomorrow night on Allergy-Free Thursdays. Thank you for developing such a wonderful recipe.

    • ambra January 10, 2017 9:29 pm

      Thanks so much Elle! I can’t wait to see.

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