20 taro leaves, (or two pounds fresh spinach leaves), cleaned and dry 2 medium onions, diced Salt and pepper to taste 2 cans coconut milk (8 ounces each) Preheat oven to 350 degrees.
Line the bottom of a 9 by 13 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.