Samoan Palusami: Taro Leaves with Coconut
Taro-leaf parcels filled with coconut milk, onion, and lemon, baked until the leaves are tender. Serves 4; timings are approximate.
Palusami combines taro leaves with a creamy coconut and onion mixture. This version is baked in individual parcels; seal them well so the filling stays inside during cooking.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the leaves
Wash the taro leaves and remove any tough stem sections. Dry them carefully so they can be layered without tearing.
Ready to continue when: The leaves are clean and flexible, with no excess surface water.
10 min - 02
Mix the filling
Mix the coconut milk with the onion, lemon juice, and salt until evenly combined.
Ready to continue when: The onion and salt are evenly distributed through the coconut mixture.
5 min - 03
Shape the parcels
Overlap the leaves to make four cups. Leave about 3 cm clear around the edges and divide approximately 100 ml of the coconut mixture among them.
Ready to continue when: There are four parcels, with the filling in the center and enough leaf edge left to close them.
5 min - 04
Seal and bake
Fold the leaves over the filling and close each parcel. Wrap them well in aluminum foil and bake at 180 °C for 50–60 minutes.
Temperature: 180 °C / 356 °FReady to continue when: The leaves are soft when pressed with a fork and have turned a dark olive green.
55 min - 05
Rest and serve
Remove the parcels from the oven and let them rest, still closed, for 5 minutes. Open carefully and serve.
Ready to continue when: The parcels have rested while closed and can be opened without the filling spilling out.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Desarrollando innovaciones para la seguridad alimentaria y nutricional con base en la biodiversidad doi.org/10.4160/9789290604518
- Samoa y su gastronomía - Viaja en mi Cocina viaja-en-mi-cocina.blogspot.com/2025/05/samoa-y-su-gastronomia.html
- Recetas de Samoa :: Tropecientasmilrecetas tropecientasmilrecetas.webnode.es/recetas-de-oceania/recetas-de-samoa/
- - YouTube www.youtube.com/watch?v=t2ULuVmzNsM
- Geoparque Río Coco: Vinculación transdisciplinaria de la Seguridad Alimentaria y Nutricional con la agricultura alternativa | Revista Científica Tecnológica doi.org/10.5377/recientec.v9i1.23059
- Plantas y animales domesticados de Austronesia - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Plantas_y_animales_domesticados_de_Austronesia
- Palusami: cómo hacer en el horno los paquetes de hojas de taro de Samoa | Sekai Gohan sekaigohan.com/es/recipes/oceania/samoa/palusami
- Fa'ausi - Receta Tradicional de Samoa | 196 flavors www.196flavors.com/es/samoa-faausi/?srsltid=AYCX9vLWrdYrIymjqhgoaV9WIOXpubR_9Fy-nHKrVtOKAks6…
- - YouTube www.youtube.com/watch?v=Gs_beb_goJU
- Fa'alifu Kalo: Make Samoan style coconut cream taro | ANAVATAU anavatau.com/blog/faalifu-kalo-make-samoan-style-coconut-cream-taro
- Yúní Xīmǔlù: el postre chino de taro, sago y coco - Recetas deliciosas www.gzrecipes.com/es/viaggiandomangiando/yuni-ximulu-el-postre-chino-de-taro-sago-y-coco/
- Comprender el control de tiempo/temperatura para la seguridad (TCS) de los alimentos www.efoodcard.com/spanish/what-are-tcs-foods/
- Del coco al lechazo en el sudeste asiático | madrid fusión www.madridfusion.net/es/programa/ponencia/15495
- Fa'ausi - Receta Tradicional de Samoa | 196 flavors www.196flavors.com/es/samoa-faausi/?srsltid=AYCX9vLzV2Fg-ZhnHu7_GeVUYEm24d1TmD0RCDX5oXFhyvY7…
State: Published after documentary validation; no “Tested” label is shown.