Taro leaves stuffed with coconut cream, onion, and salt — baked in foil into creamy, melt-in-the-mouth parcels.
Palusami is shared across Polynesia, but the Niuean version is notable for its simplicity and intensity. Young taro leaves are layered into parcels with a generous filling of coconut cream, onion, and salt, then wrapped tightly in foil and baked until the leaves are meltingly tender and the cream has thickened to a rich sauce inside the parcel. It is opened at the table so the steam and aroma billow out.
Serves 4
Preheat oven to 180 °C (350 °F). Lay out four large sheets of foil.
Layer 4 taro leaves on each foil sheet, overlapping to form a cup. Mix coconut cream with onion, salt, and pepper. Spoon 3–4 tablespoons of the mixture into the centre of each leaf cup.
Fold the leaves over the filling, then wrap tightly in the foil, sealing all edges to trap steam.
Place parcels on a baking tray. Bake for 45–50 minutes. Open at the table — be careful of the steam.
Use young, tender taro leaves — older leaves are tougher and may need longer cooking.
Press the leaves firmly around the filling so the parcel is airtight.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add a small piece of corned beef or canned tuna to the filling for a heartier version.
Include a slice of chilli inside each parcel.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate for up to 2 days. Reheat in foil in a 160 °C oven for 15 minutes.
Palusami is one of the most iconic dishes of Polynesia. The Niuean version has remained close to the traditional form — minimal ingredients, maximum flavour from the natural richness of coconut and taro.
Yes — spinach leaves can substitute in a pinch. Layer 6–8 leaves per parcel and reduce the cooking time to 25 minutes as spinach wilts quickly.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (200g / 7.1 oz) · 4 servings total
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