Dice the onion and mince the garlic. Put them in a large mixing bowl.
Add the corned beef to the mixing bowl. Add salt and pepper. Stir thoroughly to combine.
Cut the stems off the Swiss chard. You only want the leaves. If you wash the leaves, pat them dry before the next step.
Lay down a sheet of aluminum foil. Put 2 Swiss chard leaves on it, one on top of the other.
Scoop about 3 tablespoons (or however much you can fit) into the center of the leaf. Drizzle coconut cream on top of the filling, as well as the leaf itself.
Fold the leaf like a present, keeping the opening on top. Drizzle some coconut cream in between the 2 leaves. Fold the second leaf closed as well.
Keep the palusami closed while folding the aluminum foil closed.
Repeat until you are out of leaves or filling, whichever comes first.
Bake in the oven at 350 F for 30 minutes. Open up and enjoy!
