Palusami

1/2 cup onion, finely chopped
1 cup coconut cream
9 taro leaves
1/2 teaspoon salt

Use only young, fresh taro leaves or substitute spinach leaves. Put about 6 halves of taro leaves on top of each other in the palm of your left hand (if you are right-handed). Cup left hand and with fingers of right hand, press down in center so that the leaves form a cup. Then ladle in about 1/2 cup of the coconut mixture. Fold together leaves at the top of the cup to more or less seal in the liquid, then seal into a cupped piece of foil. Bake at 350ºF for about 1/2 an hour. When cool, remove foil and serve with taro, breadfruit, or any starchy food.

Note: Extremely high in saturated fat. To reduce, replace up to half of coconut cream with whole or low fat milk.