| How To Cook: |
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1. From the 6 coconuts make about 12 breakfast cups of thick Lolo, using 1 breakfast cup of water to each coconut; squeeze through a cloth.
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2. Flavor the cream with the onion, lime slices, salt and pepper.
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3. Moisten 6 of the taro leaves and shape each into a cornet shape-like the old-fashioned grocer's bag.
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4. Fill each leaf with Lolo and fold over the pointed top to keep in the cream.
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5. Arrange all 6 on one of the breadfruit leaves, shiny side up.
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6. Make a round package, tucking the edge of the leaf in carefully and securing it with the stem pushed through the midrib.
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7. Repeat this process until all the leaves and coconut are used up.
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8. Bake the 'paulisami' for about 1 hour, or until tender.
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9. Sea water is often mixed with the coconut to vary the flavor.
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