Kulolo is a Native Hawaiian pudding of grated taro (kalo) and coconut, traditionally steamed in an underground imu. Serve it with hot tea.
Kulolo (Hawaiian Taro and Coconut Pudding)
Dessert
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Vanilla: Extract
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A dense, chewy, deeply brown pudding of grated taro and coconut that slices like fudge. This oven-baked version stands in for the imu. Makes 12 squares in about 5 hr 55 min.
Prep
25 min
Cook
210 min
Cooling
2 hr
Total
5 hr 55 min
Yield
12 squares
Diet
Dairy free, Gluten free, Vegan
Ingredients
Adjust yield
squares
Scales from a half to a double batch; give a bigger batch a little more time.
- 2 lb (900 g)raw taro (kalo), peeled and finely grated
- 1 ⅔ cups (200 g)grated mature coconut, fresh or thawed frozen
- 1 ⅔ cups (400 ml)coconut milk
- ½ cup (110 g)dark brown sugar
- 2 tbsp (30 ml)melted butter or coconut oil
- ½ tsp (3 g)salt
- 1 tsp (5 ml)vanilla extract, optional
Fresh ingredient guides
Baking tools for this recipe
Instructions
- Heat the oven to 325 F (165 C). Line an 8-inch (20 cm) square pan with parchment (or ti leaves) and grease it.
- Wear gloves to peel and grate the taro; raw taro can irritate skin. Grate finely so it looks like damp sand.
- Mix the taro, coconut, coconut milk, brown sugar, butter, salt and vanilla into a thick, gritty batter.
- Press the batter into the pan about 2 inches (5 cm) deep and cover tightly with a double layer of foil.
- Bake 3 to 3 1/2 hours without opening the oven for the first 2 1/2 hours. The top should be deep brown and the center fully set.
- Cool to room temperature, then chill at least 2 hours. Slice cold; warm kulolo crumbles.
Tips
- Taro must be fully cooked; undercooked taro stings the mouth.
- If the top browns too fast, add a second layer of foil.
- Reduce the sugar to 1/3 cup if your taro and coconut are sweet.
- Raw taro irritates skin and must be fully cooked; wear gloves and bake until the pudding is dense and set.
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Recipe FAQ
How long does it take to make kulolo (hawaiian taro and coconut pudding)?
Plan on 25 minutes of prep and 3 hours 30 minutes of cooking, plus 2 hours to chill. The recipe makes 12 squares.
How should I store kulolo (hawaiian taro and coconut pudding)?
Refrigerate covered up to 5 days or freeze up to 2 months.
Can I make kulolo (hawaiian taro and coconut pudding) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract, optional (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
280
Calories / serving
14.6g
Fat
38.2g
Carbs
2.4g
Protein
16.4g
Sugar
Whole recipe (12 servings): ~3360 cal · 175g fat · 458g carbs · 29g protein · 197g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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