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4 from 3 votes

Kelly Boy & Leolani DeLima's Lu Pulu

Kelly Boy & Leolani Delima of Kapena joined us on the island of Lanai for a special episode of Cooking Hawaiian Style making this Tongan dish call lu pulu to pay tribute to his Tongan brothers.  Lu pulu is made with taro or luau leaves, beef brisket and coconut milk.  This is one of my new favorite comfort dishes.
Prep Time15 mins
Active Time2 d
Total Time15 mins
Course: Main Course
Cuisine: American, Hawaiian
Keyword: beef brisket, kelly boy, leolani, delima, lu pulu, taro leaves, coconut, milk, hawaii, oc16, kapena
Yield: 1 Serving.
Calories: 3701kj
Author: As Seen On OC16


  • 4 lbs. fresh beef brisket or corned beef brisket
  • 1 large sweet onion
  • 2 bags luau leaf
  • 2 - 12 ounce coconut milk
  • 3 ti leaves


  • In a slow cooker place the 3 ti leaves to cover the bottom and sides of slow cooker.
  • Dice the large sweet onion and place in the slow cooker.
  • Then, place fresh corned beef, cleaned luau leaves and coconut milk.
  • Cover slow cooker and cook on high for 5 hours or low for 10 hours.


If you use corned beef brisket, I would recommend either doubling the amount of luau leaf and coconut milk or boil the corned beef brisket for 1 hour, empty water and add fresh water to avoid it being too salty.


Calories: 3701kj | Carbohydrates: 36g | Protein: 387g | Fat: 219g | Saturated Fat: 122g | Cholesterol: 1125mg | Sodium: 1511mg | Potassium: 7254mg | Fiber: 3g | Sugar: 17g | Vitamin A: 97IU | Vitamin C: 21mg | Calcium: 228mg | Iron: 49mg