Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Onion | 1 medium (110g) | 44 |
| Taro | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 coconuts - coconut scraper
- onions - baking tin
- lots of taro leaves
- aluminum foil
Directions
PREPARING THE CREAM:
Scrape 5 fresh coconuts into the baking tin.
Bake in oven until brown. Add ~ cup of warm water.
Squeeze with a thin cloth or tauaga to get cream.
Add salt and onion to personal taste.
PREPARING THE LUAU/PALUSAMI:
Get taro leaves. (You will need ~ 4 leaves for one luau.
Use 1 big leaf and 3 or 4 smaller leaves. You can break a bigger leaf to make a smaller leaf.) Lay the 4 pieces flat with the big one on the bottom and the 3 smaller ones on top.
Place leaves in hand and close hand slightly to make leaves in a bowl-like shape, into which you pour the cream.
Pour ~ a small cup of coconut cream inside the leaf structure and close outside edges of the leaves to enclose the cream, making the leaves like a ball-like structure.
Wrap total package in aluminum foil, twisting the top to conceal and hold the package tight.
Put in oven and cook for about an hour at ~ 250`C (quite high).
Category:Samoan Recipes
Category:Samoan Desserts