KULOLO RECIPE

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KULOLO (HAWAIIAN PUDDING) RECIPE -

This is a Hawaiian pudding made with taro, coconut, brown sugar, and coconut milk. Originally, kulolo was wrapped in ti leaves and baked in an underground oven called an imu. But, you can easily make this version in your oven at home. We made this for our Hawaiian Luau.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 4-6 serving(s)

Number Of Ingredients 5

3 cups taro root, peeled and grated
1 cup fresh coconut, grated
1 cup coconut water (the liquid inside a coconut)
1 cup coconut milk
3/4 cup brown sugar

Steps:

  • Preheat oven to 400 F degrees.
  • Grease and line a loaf pan with foil.
  • Mix all the ingredients together in a bowl.
  • Spread the mixture in the pan.
  • Cover with foil and bake 2 hours. Remove foil during last half hour of baking to allow the pudding to brown.

Nutrition Facts : Calories 579.1, FatContent 18.9, SaturatedFatContent 17.4, CholesterolContent 0, SodiumContent 50.8, CarbohydrateContent 103.5, FiberContent 5.2, SugarContent 79.7, ProteinContent 2.8

KULOLO (HAWAIIAN DESSERT) RECIPE – HAWAI?I 'ULU CO-OP



Kulolo (Hawaiian dessert) Recipe – Hawai?i 'Ulu Co-op image

A traditional kulolo recipe involves wrapping sweetened taro in ti leaves and cooking it in an imu. This baked taro version can be made in your indoor kitchen with supplies you already have on hand.

Provided by Sarah Burchard

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 16

Number Of Ingredients 4

1 cup poi
12 oz Recipe-ready Kalo, mashed
¾ cup coconut milk
½ cup coconut sugar

Steps:

  • Preheat the oven to 300 degrees.
  • Line a 9x9 inch baking dish with parchment and spray with cooking spray
  • In a bowl, mix the poi and mashed kalo together well with your hand. Add the coconut milk, salt and sugar and continue mixing until thoroughly combined.
  • Pour mixture into prepared baking dish and cover with a piece of parchment paper sprayed with cooking spray.
  • Cover with foil and bake for 1 ½ hours with an additional pan of water on the rack underneath it in the oven for steam. Let cool, refrigerate overnight and slice.

Nutrition Facts : ServingSize 16

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""
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