Kulolo is considered a pudding, with a flavor similar to caramel. The dessert of grated steamed or baked taro and coconut has a fudge-like consistency and is served cut in squares. Kulolo was originally prepared in the Hawaiian islands wrapped in ti leaves and baked in an imu, a traditional underground oven. Modern kulolo is often made with processed sugar and canned coconut milk, rather than the freshly-harvested raw ingredients used in the past. Kulolo is produced on the island of Kauai, but the dish is plentiful on all the islands. It can often be found for sale street-side out of coolers or out of truck beds.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 cups taro root, peeled and grated
- 1 cup fresh coconut, grated
- 1 cup coconut water
- 1 cup coconut milk
- ¾ cup brown sugar
Directions
- Preheat oven to 400°F and prepare a loaf pan, greasing it and then lining with aluminum foil.
- In a large bowl, add all the ingredients and mix thoroughly to combine.
- Spread the mixture in the pan and cover with aluminum foil.
- Bake for 2 hours, removing the foil for the last half hour so that the top of the dish lightly browns.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.