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May 30, 2018

ĀINA fourth graders have harvested the ʻuala (sweet potato) they planted in the fall in their Hawaiian Garden as they learned about the significant role of ʻuala in Hawaiian culture and history. During their garden lessons, students enjoyed making kōʻelepālau, a very simple sweet potato pudding with cooked, mashed sweet potatoes and coconut milk, served on ti leaf plates!

Sweet potatoes are an excellent source of vitamin A. They are also a very good source of vitamin C and manganese. In addition, sweet potatoes are a good source of copper, dietary fiber, niacin, vitamin B5, and potassium.

This dish is perfect as a side dish to any meal, or as a dessert!


  • 3-4 steamed or boiled sweet potatoes
  • Organic coconut milk
  • Ti leaves, washed and cut into 4 inch pieces (optional, visually pleasing and compostable plates)


  1. Steam or boil sweet potatoes until a fork easily slides into them.
  2. You may peel off the skin, or leave it on if you prefer.
  3. In a large bowl or pot, mash warm sweet potatoes with a large fork or pestle.
  4. Slowly add coconut milk to taste, and until you have a smooth consistency.
  5. Add a pinch of salt to taste.
  6. Place a small scoop of kōʻelepālau on each ti leaf plate.