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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARING THE CREAM: | 2. Scrape 5 fresh coconuts into the baking tin. | 3. Bake in oven until brown. | 4. Add 1 cup of warm water. | 5. Squeeze with a thin cloth or tauaga to get cream. | 6. Add salt and onion to personal taste. | 7. PREPARING THE LUAU PALUSAMI: | 8. 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. | 9. Place leaves in hand and close hand slightly to make leaves in a bowl-like shape, into which you pour the cream. | 10. 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. | 11. Wrap total package in aluminum foil, twisting the top to conceal and hold the package tight. | 12. Put in oven and cook for about an hour at 475 degrees F. (quite high). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut	5			1416.0	60.92	13.32	133.96
onion				-	-	-	-
root				-	-	-	-
salt				-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.