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POI KULOLO

A very popular Hawaiian dessert, almost as traditional as haupia, although not as widely home made. Made from taro root and coconut, it is a dessert that would be placed in the imu and cooked long and slow along with your pig. Soft and chewy and yummy.


Posted By: Deirdre K Todd
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Prep Time: 30 minutes | Cook Time: 60 minutes | Ready In: 90 minutes
Ingredients: Print   Add to cart
US Metric
  • 1 2/3 c. poi
  • 2 c. taro, cooked, mashed
  • 1 c. coconut milk
  • 3/4 c. sugar
  • 6-8 greased ti leaves

 Click to order Hawaii's Best Mochi Recipes Cookbook

Hawaii's Best Mochi Recipes Cookbook


Cooking Process:

Preheat oven to 300 degrees; line a 13x9-inch baking pan with foil and half of greased ti leaves. In a mixing bowl, combine poi and taro. Stir in milk and sugar; mixing well. Pour into prepared pan, top with remaining ti leaves; cover pan with foil. Place an additional pan of water on the lowest shelf in the oven. Bake 1 hour. Cool. Cut into 36 squares.

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