Fijian Cassava and Coconut Pudding
Vakalolo
A traditional Fijian dessert made from grated cassava and coconut, steamed until tender and often served with a rich caramel coconut sauce.
🧂 Ingredients
- 2 cups Cassava (manioc)(freshly grated, or frozen grated cassava, thawed)
- 1 cup Grated coconut(fresh or desiccated)
- 0.5 cup Brown sugar(packed, or to taste)
- 1 tsp Ginger(grated)
- 0.5 tsp Cardamom powder
- 0.25 tsp Salt
- Banana leaves(warmed and prepared for wrapping, or parchment paper/foil as a substitute)
- Water(for steaming)
- For the Caramel Coconut Sauce:
- 0.5 cup Brown sugar
- 1 cup Coconut cream
👨🍳 Instructions
- 1
In a large bowl, combine the grated cassava, grated coconut, 1/2 cup brown sugar, grated ginger, cardamom powder, and salt. Mix well until thoroughly combined. If the mixture seems too dry, add a tablespoon or two of coconut water or milk.
- 2
Prepare the banana leaves by warming them slightly (over a low flame or in hot water) to make them pliable. Cut them into manageable squares. Place about 2-3 tablespoons of the cassava mixture onto each banana leaf square. Fold the leaves to create neat, sealed parcels, ensuring no liquid can escape during steaming. If using foil or parchment paper, wrap tightly.
- 3
Prepare a steamer by adding water to the base and bringing it to a boil. Place the wrapped parcels on the steamer rack, ensuring they are not submerged in water. Cover and steam for 45-60 minutes, or until the cassava is cooked through and firm.
- 4
While the vakalolo is steaming, prepare the caramel coconut sauce. In a small saucepan, melt the 1/2 cup of brown sugar over medium heat until it turns into a golden amber caramel. Be careful not to burn it.
- 5
Carefully and slowly whisk in the coconut cream. The mixture will bubble vigorously. Continue whisking until the caramel is dissolved and the sauce is smooth. Simmer gently for about 10-15 minutes, stirring occasionally, until it thickens slightly.
- 6
Once the vakalolo is steamed, carefully unwrap the parcels. Cut the steamed cassava into bite-sized pieces.
- 7
Serve the warm vakalolo pieces drizzled generously with the caramel coconut sauce.
💡 Pro Tips
- ✓Ensure the cassava is very finely grated for the best texture.
- ✓If using fresh cassava, peel it thoroughly and wash it well before grating.
- ✓The caramel sauce can be made ahead of time and gently reheated.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes add a small amount of grated fresh coconut directly into the cassava mixture.
- For a richer sauce, use full-fat coconut cream.