Tuvaluan Pulaka & Coconut Cream Bake (Tulolo) – Authentic Tuvalu Recipe
Traditional Funafuti atoll specialty baking starchy roots in rich, savory coconut cream.
- Country of Origin
- 🇹🇻 Tuvalu (Polynesia, Oceania)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Cubed taro or sweet potato, Baby spinach, Caramelized onions, Thick coconut cream, Grated ginger
Ingredients for Tuvaluan Pulaka & Coconut Cream Bake (Tulolo) (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed taro or sweet potato, prepped into bite-sized pieces
- 1.5 cups baby spinach, washed and trimmed
- 1 cup caramelized onions
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut cream
- 1.5 tbsp traditional Tuvalu seasoning (grated ginger, sea salt)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, thick coconut cream, and grated ginger, sea salt for 3 minutes until fragrant.
- Combine cubed taro or sweet potato and baby spinach with the sautéed aromatics and layer evenly into the baking dish.
- Top with caramelized onions and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.