Kulolo Hawaiian Pudding
Dive into the tropical flavors of Hawaii with Kulolo Hawaiian Pudding, a traditional island dessert brimming with rich, earthy sweetness. Made from freshly grated taro root, creamy coconut milk, and caramel-like brown sugar, this delicacy is slow-baked to perfection for a firm yet tender texture. For an authentic touch, the mixture is wrapped in fragrant banana leaves, which infuse the pudding with a subtle, aromatic essence. The baking process involves a water bath to ensure the perfect amount of moisture, creating a dessert that’s satisfyingly dense yet irresistibly melt-in-your-mouth. Serve Kulolo in decadent squares at room temperature for an unforgettable taste of the islands. Ideal for luau feasts or a unique dessert option, this gluten-free treat combines tradition and flavor in every bite!
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Ingredients
- 2 cups Taro root (grated)
- 1.5 cups Coconut milk
- 1 cup Brown sugar (or coconut sugar)
- 2 large pieces Banana leaves (optional, for lining)
Directions
Step 1
Preheat your oven to 350°F (175°C). If you have banana leaves, prepare them by gently heating them over an open flame or warm skillet until pliable, then wipe them clean.
Step 2
In a large mixing bowl, combine the grated taro root, coconut milk, and brown sugar. Mix well until the sugar is fully dissolved and the ingredients are evenly combined.
Step 3
Line an 8x8-inch baking pan with the banana leaves if using, or grease the pan with coconut oil to prevent sticking.
Step 4
Pour the taro mixture into the prepared pan, spreading it out evenly with a spatula.
Step 5
If using banana leaves, fold the edges over the top of the mixture to cover it. Otherwise, cover the pan tightly with aluminum foil to seal in moisture.
Step 6
Place the pan in a water bath by setting it inside a larger baking dish filled with hot water, ensuring the water reaches halfway up the sides of the pan.
Step 7
Bake in the preheated oven for 2 hours, or until the pudding is firm and set. Check periodically to ensure the water bath does not dry out, adding more hot water if needed.
Step 8
Once cooked, remove the pan from the oven and let the kulolo cool completely before cutting it into squares or serving.
Step 9
Serve the kulolo at room temperature. It can be stored in the refrigerator for up to 3 days, though it's best enjoyed fresh.
Nutrition Facts
| Serving size | (1246.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1592.0 |
| Total Fat 1.9g | 0% |
| Saturated Fat 0.5g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 180.4mg | 0% |
| Total Carbohydrate 396.9g | 0% |
| Dietary Fiber 20.8g | 0% |
| Total Sugars 256.9g | |
| Protein 8.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 440.5mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 3608.8mg | 0% |
Source of Calories