Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Steam 2 pounds of peeled and cubed Hawaiian sweet potatoes until very tender, about 20-25 minutes.

2. 2

   Mash the steamed sweet potatoes thoroughly in a large bowl until smooth, adding 1.5 cups of filtered water gradually until a thick, uniform paste is formed.

3. 3

   Transfer the sweet potato paste to a clean glass jar or non-reactive container, covering it loosely with a clean cloth or lid to allow air circulation but prevent contaminants.

4. 4

   Place the covered container at room temperature (around 68-75°F or 20-24°C) for 2 to 3 days, stirring the mixture gently with a clean spoon once daily to prevent mold and encourage even fermentation.

5. 5

   After 2 to 3 days, when the mixture develops a slight tang and a noticeable increase in tart aroma, stir in 1/4 cup of full-fat unsweetened coconut milk and 1/2 teaspoon of Hawaiian sea salt until well combined.

6. 6

   Serve the Lāwalu ʻUala Fermented Pudding immediately, or refrigerate in an airtight container for up to 5 days, stirring before serving if it separates slightly.