Kulolo Hawaiian Pudding
Dive into the tropical flavors of Hawaii with Kulolo Hawaiian Pudding, a traditional island dessert brimming with rich, earthy sweetness. Made from freshly grated taro root, creamy coconut milk, and caramel-like brown sugar, this delicacy is slow-baked to perfection for a firm yet tender texture. For an authentic touch, the mixture is wrapped in fragrant banana leaves, which infuse the pudding with a subtle, aromatic essence. The baking process involves a water bath to ensure the perfect amount of moisture, creating a dessert that’s satisfyingly dense yet irresistibly melt-in-your-mouth. Serve Kulolo in decadent squares at room temperature for an unforgettable taste of the islands. Ideal for luau feasts or a unique dessert option, this gluten-free treat combines tradition and flavor in every bite!
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Recipe Information
Ingredients
- 2 cups Taro root (grated)
- 1.5 cups Coconut milk
- 1 cup Brown sugar (or coconut sugar)
- 2 large pieces Banana leaves (optional, for lining)
Instructions
Preheat your oven to 350°F (175°C). If you have banana leaves, prepare them by gently heating them over an open flame or warm skillet until pliable, then wipe them clean.
In a large mixing bowl, combine the grated taro root, coconut milk, and brown sugar. Mix well until the sugar is fully dissolved and the ingredients are evenly combined.
Line an 8x8-inch baking pan with the banana leaves if using, or grease the pan with coconut oil to prevent sticking.
Pour the taro mixture into the prepared pan, spreading it out evenly with a spatula.
If using banana leaves, fold the edges over the top of the mixture to cover it. Otherwise, cover the pan tightly with aluminum foil to seal in moisture.
Place the pan in a water bath by setting it inside a larger baking dish filled with hot water, ensuring the water reaches halfway up the sides of the pan.
Bake in the preheated oven for 2 hours, or until the pudding is firm and set. Check periodically to ensure the water bath does not dry out, adding more hot water if needed.
Once cooked, remove the pan from the oven and let the kulolo cool completely before cutting it into squares or serving.
Serve the kulolo at room temperature. It can be stored in the refrigerator for up to 3 days, though it's best enjoyed fresh.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 396.9 g | 144% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 256.9 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 3609 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
