* 3 pounds taro leaves
* 1 Maui onion, thinly sliced
* 1 teaspoon Hawaiian salt
* 1 cup light coconut milk
* 5.5 ounce can light cream of mushroom soup
* 1 teaspoon coconut flavoring
* 6 pieces heavy aluminum foil cut
* 16-by-14 inches
Wearing gloves, cut the stems off the taro leaves. Fill the sink and soak the taro leaves in cold water, swishing to wash out any dirt. Drain on paper towels.
In a mixing bowl, blend the coconut milk, soup, salt and coconut flavoring. Lay the six pieces of foil on the counter. Divide up the leaves evenly and layer cleaned taro leaves on each piece of foil. Divide up the onion and lay on top of each pile of leaves. Grab the bottom of the layered leaves pile (without foil) form a cup, and pour approximately one-third cup of the coconut mixture into the taro leaves. Fold the leaves over each other to keep the liquid in. Place this bundle in the piece of foil and squeeze the ends tightly to seal and keep in the steam.
Fill a 13-by-9-inch pan with two cups of water. Place a wire rack over the water and place the Palusami on the rack and into the oven. Also put a baking bowl filled three-fourths full with water next to the baking pan to ensure moisture during baking. Set your oven at 325 degrees and bake for 1ý to 2 hours, depending on how soft you like your taro leaves. Check the water level in the baking pan and bowl every 30 minutes, and fill with water as needed. When done, remove from the oven, take off the foil and serve warm.
• Per serving: 120 calories, 3 g total fat, 1.5 g saturated fat, 0 mg cholesterol, 400 mg sodium, 18 g carbohydrates, 9 g fiber, 2 g sugar, 12 g protein.
Wash the breadfruit, pull out core by pulling on the stem. Stuff the inside of the breadfruit with butter and brown sugar. Cover the breadfruit with foil and put in a 13x9 inch baking pan pour in 1 cup water. Bake for 1 hour at 350 degrees.
Remove breadfruit from the oven and let it cool for 5 minutes. Remove the foil from the breadfruit and cut it in half lengthwise. Scoop out pieces and serve in bowls.