Kalo For Dessert

Kulolo

(Taro Pudding – Hawaii’s favorite dessert)

  • 3 cups raw taro, peeled and grated
  • 1 cup fresh coconut, grated
  • 1 cup coconut water (from inside the coconut)
  • 1 cup coconut milk
  • ¾ cup brown sugar

Combine and mix all ingredients. Place in a greased and foil lined pan. Cover with foil. Bake at 400 degrees for 2 hours. Remove foil last half hour to brown.


Poi Mochi

Courtesy of Pomai Stone

  • 1 lb poi
  • 1 box mochiko (rice flour)
  • 1 cup sugar
  • Coconut oil (enough to submerge poi mochi balls)

Mix all ingredients in large bowl. Make small balls the size of a golf ball. Heat the cooking oil to high. Test a small piece of batter. If oil is hot enough it will float. Deep fry poi mochi balls. Roll in sugar. Let cool and enjoy!