Kulolo (Baked Taro and Coconut Pudding)

Kulolo is a taro lover’s dream: grated taro is mixed with coconut cream and sugar, then baked low and slow until it firms into a dense, caramel-sweet block with a sticky top. It is a specialty of Tongan and Polynesian kitchens, often made in big pans to share at feasts and fundraisers, then cut into neat squares for the crowd.

What makes it great: deeply sweet with a chewy, satisfying texture and caramelized edges that are the best part of all. A small slice goes a long way, and it keeps for days — if it lasts that long.

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