Palusami

Ingredients

• 5 coconuts - coconut scraper
• onions - baking tin
• lots of taro leaves
• aluminum foil

Procedures

Preparing the Cream

1. Scrape 5 fresh coconuts into the baking tin.
2. Bake in oven until brown.
3. Add ~ cup of warm water.
4. Squeeze with a thin cloth or tauaga to get cream.
5. Add salt and onion to personal taste.

Preparing the Palusami

1. Get taro leaves. (You will need ~ 4 leaves for one luau.)
2. 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.
3. Place leaves in hand and close hand slightly to make leaves in a bowl-like shape, into which you pour the cream.
4. 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.
5. Wrap total package in aluminum foil, twisting the top to conceal and hold the package tight.
6. Put in oven and cook for about an hour at ~ 250°C (quite high).