Ingredients:
- 5 coconuts - coconut scraper
- onions - baking tin
- lots of taro leaves - - aluminum foil
(usually the inside leaves are preferred) -
a thin cloth or a 'tauaga' - salt (strainer)
PREPARING THE CREAM:
Scrape 5 fresh coconuts into the baking tin.
Bake in oven until brown. Add ~ cup of warm water.
Squeeze with a thin cloth or tauaga to get cream.
Add salt and onion to personal taste.
PREPARING THE LUAU/PALUSAMI:
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.
Place leaves in hand and close hand slightly
to make leaves in a bowl-like shape, into which you pour the cream.
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.
Wrap total package in aluminum foil, twisting the top
to conceal and hold the package tight.
Put in oven and cook for about an hour at 450 degrees.
