Dessert: United States – Hawaii – Kulolo

Serving Size: 8

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 2 hrs

Total 3 hrs 30 min

Ingredients

- 2 lb (900 g) grated cooked taro (kalo), packed (see note)  
- 2 cups (480 ml) full-fat coconut milk  
- 1 1/2 cups (330 g) packed dark brown sugar or raw sugar (kulolo sugar)  
- 2 tbsp (30 g) unsalted butter, melted (optional for richness)  
- 1/2 tsp (2.5 g) fine sea salt  
- 1 tsp (5 ml) vanilla extract (optional)  
- Banana leaves or parchment paper for lining (optional)  
- Nonstick spray or extra butter for pan  
- Hot water for water bath (if baking)

Instructions

Short Description:
A dense, chewy Hawaiian dessert made from taro (kalo) and coconut, sweetened and steamed or baked until set. Kulolo has a fudgy texture and is traditionally served in small squares.

Regional Notes:
This Hawaiian version uses taro (kalo), a staple crop in Hawaiian agriculture, giving kulolo its distinctive earthy flavor and dense, chewy texture. The mixture is traditionally steamed or baked in banana leaves or a loaf pan in a water bath (bain-marie) to achieve the characteristic set; this distinguishes it from looser taro puddings found elsewhere.

1. Preheat the oven to 350°F (175°C) if baking. Grease a 9x5-inch (23 x 13 cm) loaf pan or line with banana leaves or parchment; lightly butter or spray the lining.  
2. If using fresh taro corms, cook until tender, then grate or finely mash while still warm. (If you cannot source grated cooked taro, you may substitute about 2 cups (480 g) poi [mashed taro], but texture will vary slightly.) Pack the grated or mashed taro so measurement is compact.  
3. In a large mixing bowl, combine the grated cooked taro, coconut milk, brown sugar, melted butter (if using), salt, and vanilla (if using). Stir thoroughly with a sturdy spoon or spatula until the sugar is fully dissolved and the mixture is uniform and slightly glossy; the batter will be thick.  
4. Pour the mixture into the prepared loaf pan and smooth the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter to remove large air pockets. If using banana leaves, fold and cover the top to help retain moisture.  
5. For baking (recommended for a slightly caramelized top): place the loaf pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the loaf pan (bain-marie). Carefully transfer to the oven and bake for 60–75 minutes, or until the center is set and a toothpick inserted near the center comes out mostly clean with few moist crumbs.  
6. For steaming (traditional, very moist finish): place the loaf pan in a steamer or set on a rack inside a large pot with a few inches of simmering water. Cover tightly and steam gently for 75–90 minutes, checking water level and replenishing as needed. The kulolo is done when it is firm to the touch and holds its shape.  
7. Remove from oven or steamer and allow to cool completely in the pan on a wire rack—at least 2 hours, preferably overnight in the refrigerator. Cooling fully is essential for the dense, chewy texture.  
8. Once fully chilled and set, invert the kulolo onto a cutting board, peel off banana leaves or parchment, and slice into small squares (about 1–1 1/2 inch / 2.5–4 cm) to serve. Store leftovers tightly wrapped in the refrigerator for up to 4 days.