Ivi Yaca

Gather banana leaves and rinse them thoroughly under water to clean and soften them. Set aside on a clean surface.

Crack open the ivi nuts using a sharp object or hammer, working carefully over a bowl to catch the liquid and flesh. Remove the white flesh from inside each nut.

Cut the ivi nut flesh into bite-sized pieces, roughly 1-2 inches in size, discarding any dark outer skin.

Pour the coconut cream into a mixing bowl and add water to create a consistent liquid that will coat the ivi pieces evenly.

Add the sugar to the coconut cream mixture and stir until the sugar is fully dissolved and combined, tasting and adjusting sweetness as desired.

Arrange the banana leaves on a flat surface and place a portion of the ivi nut pieces in the center of each leaf.

Pour the coconut cream and sugar mixture over the ivi nut pieces on each banana leaf, distributing evenly.

Fold the banana leaves over the filling to create secure parcels, tucking in the sides to seal them completely.

Bring water to a boil in a large pot and carefully place the banana leaf parcels into the boiling water, ensuring they remain submerged by placing a plate on top if needed.

Remove the parcels from the boiling water using tongs or a slotted spoon and place them on a plate to cool slightly before serving.