Kōʻelepālau (anglicized as koelepalau), or pālau,[a] is a Hawaiian pudding made primarily with cooked sweet potatoes mixed with coconut cream.

[4][5] It was once a dish well documented by many non-Hawaiians as an everyday dish,[6][7] or as a dessert found at ʻahaʻaina (or lūʻau) found alongside kūlolo,[8][9] and was noted by Robert Louis Stevenson during his visits in the late 1800s.

[13][14] However, sweet potatoes were considered inferior and less valuable than taro, or kōʻele―a rare term used for "less desirable portions of meat or fish,"[15] but it was able to flourish in unfavorable growing conditions.

[16] Traditional kōʻelepālau recipes call for sweet potatoes roasted over coals or kālua (cooked in an imu or earth oven).

In modern recipes, any method to cook sweet potatoes can be used such as steaming or boiling.