Unfortunately, coconut cream is very high in fat. If you are concerned about cholesterol, try this recipe for Palu Sami Lite.

You can find prepacked taro leaves in the supermarket, sold in one-pound bundles. Each bag varies as to the number of leaves. They are approximately seven to 10 leaves in each bag. Use gloves when handling the taro plant as the sap sometimes can cause minor skin irritations. Uncooked taro leaves cause serious mouth irritation because of the presence of oxalyc acid crystals; they must be fully cooked before you eat them. Spinach could be substituted for the taro leaves.

I recommend using sweet Maui onions for this recipe. Once you do, you won't want anything else. If you are salt-sensitive, leave out or reduce the Hawaiian salt and serve the dish with lime juice.

You can buy light coconut milk at most supermarkets in the Asian food section. I also use Campbell's Healthy Choice Cream of Mushroom soup to thin down the coconut cream. Add the coconut flavoring to taste, a teaspoon at a time. Palu sami is delicious, resembling laulau with a coconut twist.

Manuia le aso ("have a great day")!

Light Palu Sami

• 3 pounds taro leaves
• 1 Maui onion, thinly sliced
• 1 teaspoon Hawaiian salt
• 1 cup light coconut milk
• 5.5 ounce (&Mac253; can) light cream of mushroom soup
• 1 teaspoon coconut flavoring
• 6 pieces heavy aluminum foil cut
• 16-by-14 inches

Wearing gloves, cut the stems off the taro leaves. Fill the sink and soak the taro leaves in cold water, swishing to wash out any dirt. Drain on paper towels.

In a mixing bowl, blend the coconut milk, soup, salt and coconut flavoring. Lay the six pieces of foil on the counter. Divide up the leaves evenly and layer cleaned taro leaves on each piece of foil. Divide up the onion and lay on top of each pile of leaves. Grab the bottom of the layered leaves pile (without foil) form a cup, and pour approximately one-third cup of the coconut mixture into the taro leaves. Fold the leaves over each other to keep the liquid in. Place this bundle in the piece of foil and squeeze the ends tightly to seal and keep in the steam.

Fill a 13-by-9-inch pan with two cups of water. Place a wire rack over the water and place the palu sami on the rack and into the oven. Also put a baking bowl filled three-fourths full with water next to the baking pan to ensure moisture during baking. Set your oven at 325 degrees and bake for 1ý to 2 hours, depending on how soft you like your lu'au (taro) leaves. Check the water level in the baking pan and bowl every 30 minutes, and fill with water as needed. When done, remove from the oven, take off the foil and serve warm.

Serves 6.

• Per serving: 120 calories, 3 g total fat, 1.5 g saturated fat, 0 mg cholesterol, 400 mg sodium, 18 g carbohydrates, 9 g fiber, 2 g sugar, 12 g protein.