ʻUlu Cooked in “Real” Coconut Milk
Uncle Ricky prepared this dish at the first ʻulu festival at the Amy Greenwell Botanical Garden in 2012. Enjoy as a side dish or main course.
2 coconuts to be made into coconut milk
Pa’a Kai (salt – gathered from the rocks)
Shot glass full of coconut cream
2 chili peppers (with seeds removed)
2 Mexican limes
Peel and core the 'ulu 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.
Steam until 75% cooked (about 5 minutes) depending on the size and variety of ʻulu.
Take water from steamer and mix 50/50 with cold water to use to make the coconut milk.
For the first squeeze, use very little water and put aside for dipping sauce.
Take ʻulu out of steaming tray and put in sturdy pot.
Add coconut milk (squeeze 2-3 times enough to cover the ʻulu half way).
Cook until bottom layer is “fried” in the coconut oil and turns brown.
Add chili peppers to coconut cream and smash until coconut cream turns pink.
Add Pa’a Kai.