HONOLULU (HI Now) - A classic local dessert that’s been a favorite at family gatherings for years, and lately it’s been popping up all over social media as more people share their own versions. Kalo crunch starts with a sweet, creamy poi layer made with Taro Brand poi, then gets topped with a buttery cake mix and walnut crunch that bakes into a golden, crisp finish. The result is rich, simple, and perfect for feeding a group. You can find the main ingredient, Taro Brand poi, at major local supermarkets throughout Hawaiʻi or by visiting tarobrand.com.
Kalo Crunch Recipe
Kalo Layer
- 1 bag Taro Brand poi
- 1 (12 ounce) can evaporated milk
- 3 eggs
- 1 cup sugar
- ½ teaspoon cinnamon
Crust Layer
- 1 box (15.25oz) Betty Crocker Super Moist Yellow Cake Mix
- 1 box (3.4oz) Jell-O Instant Vanilla Pudding Mix
- 1 cup chopped walnuts
- 1 cup butter melted
How to Make It Layer by Layer
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1) Mix the Kalo Poi Layer
In a bowl, add the full bag of Taro Brand poi (tip: cut the corner and squeeze it out), then add evaporated milk, 3 eggs, 1 cup sugar, and ½ teaspoon cinnamon. Stir or whisk until fully combined.
2) Prep the Pan and Pour
Use a 9x13 pan lined with parchment paper. Lightly grease it with oil or cooking spray so it does not stick. Pour in the poi mixture.
3) Build the Crunch Layer
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Evenly sprinkle over the poi layer
Yellow cake mix (spread edge to edge, including corners)
Instant vanilla pudding mix (use the 3.4oz amount)
Chopped walnuts
Then spoon 1 cup melted butter across the entire top.
4) Bake
Bake for 50 minutes, until set and golden.
5) Flip and Serve
After baking, flip it out so the crunchy layer becomes the top, then slice and serve.
For more information on Taro Brand products, visit tarobrand.com.
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