Entree: Tokelau – Palusami (Taro leaves with coconut cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 10 large young taro leaves, approx. 12–16 oz (340–450 g) total
- 2 cups (480 ml) thick coconut cream
- 1 small onion, finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon or lime juice (optional, for brightness)
- Banana leaves or aluminum foil for wrapping (as needed)

Instructions

1. Rinse the taro leaves well, remove tough central stems if present, and pat dry.
2. In a bowl, combine the coconut cream, chopped onion, minced garlic, salt, pepper, and lemon juice if using; mix thoroughly.
3. Lay one taro leaf flat, glossy side down; place about 1/4 cup (60 ml) of the coconut mixture in the center and fold the leaf over to form a tight parcel; repeat to make 8–10 parcels (use two leaves per parcel for larger leaves if needed).
4. Wrap each parcel in banana leaf or aluminum foil to seal; if using banana leaves, overlap and tie or secure with kitchen twine.
5. Arrange parcels in a covered baking dish or wrap them together in a large foil parcel; bake in a preheated oven at 350°F (175°C) for 45–60 minutes, or place in an earth oven/imu for 1–2 hours until leaves are tender and coconut cream is thickened.
6. Unwrap carefully (hot steam) and serve palusami hot, spooning any released coconut sauce over roasted taro or starches.