As an Amazon Associate I earn from qualifying purchases. Affiliate disclosure.
At a glance: Kulolo — Hawaiian Taro and Coconut Pudding: serves 10, with no seed oils.
Kulolo is the traditional Hawaiian taro-coconut dessert — dense, dark, sweet, and intensely flavoured with the earthy nuttiness of taro and the richness of coconut cream. It is made with grated raw taro mixed with coconut cream and sugar, then steamed until it sets into a firm, fudge-like block.
Taro is the staple starch of Hawaii and throughout Polynesia. It has a distinctive nutty, slightly sweet flavour that deepens significantly when combined with coconut cream and cooked. The resulting kulolo is nothing like a western dessert — it is denser, earthier, and more complex. It is also naturally seed oil free.
Kulolo Recipe
Ingredients
- 900g (2 lb) raw taro root, peeled and very finely grated
- 400ml (1⅔ cups) full-fat coconut cream
- 150g (¾ cup) brown sugar or coconut sugar
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
Method
- Preheat oven to 165°C (325°F). Grease a 20×30cm baking dish.
- Combine all ingredients in a large bowl. Mix thoroughly — the grated taro should be evenly incorporated throughout the coconut-sugar mixture.
- Pour into the prepared dish. Spread into an even layer.
- Cover very tightly with two layers of foil, pressing the edges down. This keeps moisture in during cooking.
- Bake for 60-75 minutes until the kulolo is set — it should feel firm when pressed through the foil and a skewer inserted in the centre should come out with no liquid batter.
- Allow to cool completely in the dish — minimum 2 hours. Refrigerate for at least 1 hour before cutting.
- Slice into squares with a sharp, wet knife. Kulolo is served at room temperature or cold.
Where can I buy taro root?
Asian and Pacific Islander grocery stores, Caribbean markets, and some large supermarkets in the produce section. Frozen grated taro is available online.
Is kulolo seed oil free?
Yes. Taro, coconut cream, sugar, and vanilla contain no seed oils.
Can I use canned coconut cream?
Yes — use full-fat coconut cream. Coconut milk (lower fat) produces a softer, less rich result.
Follow Savannah: @theefoodiekitchen · All Links
Find more in: Hawaiian recipes · Desserts & Baking recipes · All recipes
African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.
View All Books on Amazon →