Pour the coconut milk into a large mixing bowl. Stir in the salt, lemon juice and onions.
Take 6 taro leaves per palusami and stack them on top of each other, using the largest leaves on the bottom to prevent leaking. Put the taro pile into the open palm of your hand and form a cup with the leaves. Fill the "cup" with the coconut milk mixture, making sure not to overfill. Close the leaves around the liquid to form a ball, and then wrap the ball in tin foil. Repeat with the remaining taro leaves.
Place the palusami balls into a steamer for 3 hours. Remove, let cool and enjoy.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.