• Ryan @coconutinformation

Fijian Style Palusami (w/ fresh coconut cream)

Inspired by a lovo (earthen oven) recipe we first tried while visiting Koro Island, Fiji. You will need to gather several golf ball size rocks and several tea leafs to give ur recipe genuine lovo flavor. In Fiji corned beef or canned fish is typically added, skip the processed meat & do them veggie…. meat-lovers tell us this is one of their favorites. By cooking in coconut shells you will avoid washing a single dish :)

Like most things island style, prepping this feast is best done in a group because making them is almost as fun as eating them. Invite some friends over and try this one soon!

INGREDIENTS 50 taro leaves

3 onions chopped,

5 medium garlic cloves

1 quart coconut cream

Hawaiian sea salt


Rinse taro leaves in cold water & lay out into 3 piles large, medium & small

Place 4 or 5 leaves atop one another, alternating direction, largest on bottom smallest atop

Holding in cupping fashion, add onion, garlic & salt

Carefully laddle cream into leaf bowl

Close bowl with hands & place into coconut shell

Stack into you pot

Steam for 2 hours, adding water as nessary

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