1 lb. taro leaves
1 can coconut milk
1 (12 oz.) can corned beef
1 lg. onion, finely chopped
Salt and pepper to taste

Clean taro leaves - pile them on each other for easy cutting. Cut leaves into strips of approximately 1 inch. Boil for about 20 minutes. Drain well in colander - press down to drain excess liquid. While leaves are cooking saute onion in a little oil - in a medium size pan. Open corned beef and add into onions. When taro leaves are cooked pour into meat and onions. Mix together and let simmer for about 15 minutes.