KŪLOLO

Hawaiian

Fresh taro is grated raw — not cooked first. Combined with freshly grated coconut meat, coconut water, and a small amount of sugar. Wrapped in greased ti leaves and placed in the imu, where it cooks alongside the pig and the laulau. After hours of sustained low heat, the sugars in the taro and coconut caramelise, the starches gel, and the texture transforms from batter to a dense, chewy, almost fudge-like solid with an amber-to-dark-brown colour. The flavour is deeply caramelised, warm, and satisfying — taroʻs earthiness and coconutʻs tropical sweetness fused by time and heat into something neither ingredient achieves alone. Waiahole Poi Factoryʻs Sweet Lady of Waiahole — warm kūlolo served with haupia ice cream — is the definitive modern expression. Taro-coconut pudding meets coconut ice cream: two forms of the Pacificʻs foundational crops, one warm, one cold, on the same plate.

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