Kalo ulu parfait gives the archive a lighter modern island dessert that still leans on kalo and breadfruit instead of imported starches. It also helps round out the site with a fresh-fruit Pacific treat that sits apart from the heavier coconut sweets.
If you enjoy this style of Pacific cooking, you may also want to try fekei ulu, kalo pie.
Ingredients
- 3 cups cooked kalo or breadfruit
- 12 ounces yogurt
- 2 tablespoons honey or coconut milk
- 3 cups seasonal fruit, cubed
Instructions
- Cook the kalo or breadfruit until tender, then let it cool.
- Mash or blend it into a smooth base.
- Sweeten lightly with honey or a little coconut milk.
- Layer the kalo or breadfruit mixture with yogurt and fresh fruit in glasses or bowls.
- Chill briefly or serve right away.
Helpful Tips
- Use very ripe fruit for the best sweetness and texture.
- A smoother mash gives the prettiest parfait layers.
FAQ
Can this be made with only kalo or only breadfruit?
Yes. The recipe works well with either one on its own.
Is yogurt required?
No. You can lighten it with coconut milk instead if you prefer.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 615 kcal |
| Fat | 44.2 g |
| Saturated Fat | 15.1 g |
| Carbohydrates | 24.9 g |
| Protein | 51.6 g |
| Sodium | 2231.2 mg |
| Cholesterol | 1.9 mg |
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