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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.
Prep Time30 mins
Active Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American, Local
Keyword: poi,kulolo,hawaiian,pudding,dessert
Yield: 36 Squares.
Author: Deirdre K Todd


  • 1 2/3 c. poi
  • 2 c. taro, cooked, mashed
  • 1 c. coconut milk
  • 3/4 c. sugar
  • 6-8 greased ti leaves


  • 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.