Variation 1


* 1 large taro root, grated
* 3 coconuts, grated
* 1 cup water
* 2 cups coconut water
* 2 tsp brown sugar


Mix taro with coconut meat.Add water, coconut water, and brown sugar.Put in baking pan.Top with butter.Bake 1 hour in moderate oven (350 degrees for most).You may wish to partially cook the taro before grating.Cut in chunks and boil slightly. Do not overcook.

Variation 2


* 4 cups taro root, grated
* 3/4 cup brown sugar
* 1 cup honey
* 1 cup coconut milk
* 2 ti leaves


Mix all ingredients together.Line loaf pan with foil.Place the ti leaves on the foil; cutting to fit the pan.Pour the pudding into the pan and cover top with foil.Bake 2 hours in 400º oven.
Remove foil during last half hour to allow pudding to brown.Kulolo was originally prepared with grated taro and shredded coconut. It was wrapped in ti leaves and baked in the imu. (underground oven)

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