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Ingredients
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Kulolo Base
Freeze & Finish
Method
Kulolo Base
Combine and sweeten
In a medium bowl or measuring cup, whisk together the poi, coconut milk, brown sugar (or molasses), vanilla extract, and salt until the sugar is fully dissolved and the mixture is smooth. Taste and adjust sweetness; the mixture should be slightly sweeter than plain poi because freezing mutes sweetness.
Add rum
Stir in the blackstrap rum until evenly incorporated. The rum helps with flavor and texture when freezing; do not exceed amounts given or the mixture may not freeze solidly.
Freeze & Finish
Blend for texture
Place the kulolo base and the ice cubes into a high-speed blender. Pulse and blend until you reach a smooth, slushy/frozen-cream consistency. If your poi is very thick and your blender struggles, add 1–2 tablespoons of cold coconut milk or water and blend again.
Alternative freeze method (firmer)
If you prefer a firmer frozen kulolo, pour the prepared kulolo base into a shallow, freezer-safe pan and freeze until solid (about 3–4 hours). Remove from freezer, cut or scoop into chunks, then pulse in a food processor or blender until fluffy and scoopable. Stir in ice cubes only if you want a softer slush.
Serve
Spoon the frozen kulolo into 4 chilled small bowls or glasses (serves 4 as a small dessert). If desired, float a teaspoon of extra rum on each serving. Garnish with toasted shredded coconut. Serve immediately.