Start with kalo
Real Hawaiian taro, the plant our kūpuna have grown for generations.
Grated kalo and fresh coconut, steamed low and slow into a dense, sweet slab. The Hawaiian dessert, made the way it has always been made.
Around Maui at markets, roadside, and by pre-order pickup.
Kūlolo is one of Hawaii's oldest desserts. Just two things, kalo (taro) and coconut, cooked down until it turns dense, chewy, and deeply sweet on its own.
No cake mix. No filler. The sweetness comes from the kalo and the cream of the coconut, the way it did long before sugar reached the islands. Uncle Mahi makes it in slabs, cut thick, the kind you bring to a party and the pan comes home empty.
It takes time to do it right. That is the whole point.
Real kūlolo isn't fast. Grated kalo, fresh coconut, wrapped and steamed low and slow. Here's the path from the plant to the slab.
Real Hawaiian taro, the plant our kūpuna have grown for generations.
Grated down and folded with fresh coconut. Two ingredients, no shortcuts.
Bundled and wrapped in ti leaf, the way it has always been done.
Then steamed for hours. This is the part you can't rush.
Dense, sweet, real kūlolo. Grab a slab before they're gone.
Batches move fast. Pre-order for pickup, or find the table at a market or event. The surest way to lock in slabs is a message on Instagram.
Pre-order on Instagram
Reserve your slabs ahead, then grab them at a set pickup spot and time (like Kahului Safeway).
Find the table at Maui markets, including the 808 Night Market at Maui Marketplace.
Vendor tables, roadside stops, and community happenings like the Makawao parade.
Ask about drop-off options around the island when you message to order.
Message Uncle Mahi on Instagram to lock in your slabs of kūlolo and haupia.