Ingredients for Kulolo Hawaiian Pudding
- Taro Root
- Fresh Coconut
- Coconut Water
- 1 (13.5 ounce) can full-fat coconut milk
- ¾ cup packed light brown sugar
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How to Make Kulolo Hawaiian Pudding
- Preheat your oven to 375°F (190°C).
- Grease and line a 9x5 inch loaf pan with parchment paper or foil, leaving some overhang for easy removal.
- In a large bowl, combine the cooked taro, coconut milk, brown sugar, and shredded coconut. Mix thoroughly until well combined.
- Pour the mixture into the prepared loaf pan, spreading evenly.
- Cover the loaf pan tightly with foil.
- Bake for 1 hour and 15 minutes, then remove the foil and bake for a further 15-20 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out clean.
- Let the Kulolo cool completely in the pan before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
318g
Fat
87g
Carbs
34g
