ʻUlu cooked in “real” Coconut Milk

1. Peel and core the ʻulu and cut into 8 to 12 wedges depending on the size of the fruit such that the thickest part of the wedge is about 1.5 inches.
2. Steam until 75% cooked (about 5 minutes) depending on the size and variety of ʻulu.
3. Take water from steamer and mix 50/50 with cold water to use to make the coconut milk.
4. For the first squeeze, use very little water and put aside for dipping sauce.
5. Take ʻulu out of steaming tray and put in sturdy pot.
6. Add coconut milk (squeeze 2-3 times enough to cover the ʻulu half way).
7. Cook until bottom layer is “fried” in the coconut oil and turns brown.

Dipping sauce

1. Add chili peppers to coconut cream and smash until coconut cream turns pink.
2. Add lime.
3. Add Paʻa Kai.