Prep 15 mins
Cook 2 hrs
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.
- 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
- 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.
Great Hawaiian dessert. The flavor is meant to be mild. Not too sweet or fruity. Just like its made in Hawaii. That what makes it so appealing. You can eat a lot of it.
I've been looking for ways to try taro and this was a great choice! This is tasty and easy to make. I didn't have a fresh coconut so used packaged coconut and more coconut milk to make up the liquid. I think with fresh coconut this would be even better, however, I would probably still rate it a 4. The flavor is of sweet & coconut, and nothing else, which is good, but it would take more complexity of flavor for me to give it 5 stars. That's likely just a personal preference. I looked at other kulolo recipes and these are the only ingredients they had too, so obviously this is how it's supposed to taste.