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Baked Coconut Uhu

One whole uhu (three to four pounds), cleaned and scored
Two pounds Wetland taro
Two medium onions, minced
Two cups coconut milk
Salt and pepper to taste
Three Ti leaves

Line baking pan with ti leaves and lay the uhu on the leaves.  Pour coconut milk and onions on the uhu.  Cover with aluminum foil and bake for forty five minutes to one hour at three hundred and fifty degrees.

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Coconut-Basil Mayonnaise

One cup mayonnaise
One half cup unsweetened shredded coconut
One tablespoon lime juice
One tablespoon basil, chopped
One teaspoon chili garlic paste
Salt and pepper to taste

Combine all ingredients in mixing bowl, and whisk until smooth.  May be prepared a day ahead, covered, and refrigerated.  Bring to room temperature before serving.

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Coconut Crab Cakes

Two tablespoons canola oil
One half medium onion, finely diced
One stalk celery, finely diced
One pound coconut crab or lump crabmeat
One half cup unsweetened shredded coconut
Two thirds a cup of mayonnaise
One teaspoon Dijon mustard
Two tablespoons chives, finely minced
Two tablespoons parsley, chopped
Five cups panko
Salt and pepper to taste
One half cup of flour
Three large eggs, beaten
Oil for deep frying
Diced tomatoes for garnish
Chives for garnish
Coconut-Basil mayonnaise (recipe below)

Heat oil in a sauté pan.  Add onion and celery, and sauté until onion is translucent.  Remove from heat and set aside.

In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and one cup panko with onion-celery mixture.  Add salt and pepper to taste.  Form into two inch diameter cakes.  Roll cakes first in flour, then in beaten eggs, then in the remaining four cups of panko, each time shaking of excess.  Heat oil and sauté the crab cakes until golden brown.  Drain on paper towels.  Arrange on a platter.  Garnish with tomatoes and chives.  Serve with Coconut-Basil Mayonnaise.

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Palusami

Twenty taro leaves, (or two pounds fresh spinach leaves), cleaned and dry
Two medium onions, diced
Salt and pepper to taste
Two cans coconut milk (eight ounces each)
Preheat oven to three hundred and fifty degrees.

Line the bottom of a nine by thirteen inch pan with taro (or spinach) leaves.  I a large mixing bowl, combine onions, salt and pepper, and coconut milk.  Stir for fifteen seconds, or until blended.  Pour coconut milk mixture into pan, covering taro leaves.  Cover pan with aluminum foil, and place in three hundred and fifty degree oven for fifteen minutes to twenty minutes or until tender.