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Place of originUnited States
Region or stateHawaii
Main ingredientsTaro corms, coconut meat or coconut milk

Kūlolo is a Hawaiian dessert made primarily with baked or steamed grated taro corms and either with grated coconut meat or coconut milk. Considered a pudding, kūlolo has a solid consistency like fudge and is often served cut into squares. Its consistency is also described as chewy and lumpy like tapioca, and it tastes similar to caramel.[1][2]

Traditional kūlolo recipes call for wrapping the mixture in ti leaves and baking it in an imu (underground oven) for 6 to 8 hours. Modern recipes call for placing the mixture in a baking pan, covering it with aluminum foil, and baking in a standard oven for about 1–2 hours.[3]

See also[edit]


  1. ^ Honolulu Star-Bulletin Hawaii News
  2. ^ Elbert, Mary Kawena Pukui, Samuel H. (1986). Hawaiian dictionary : Hawaiian-English, English-Hawaiian (Rev. and enl. ed.). Honolulu: University of Hawaii Press. ISBN 0824807030.
  3. ^ Catherine Kekoa Enomoto - By Request

External links[edit]