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Breakfast

Vakasoso (Cassava and Coconut Breakfast Pudding)

The Quirky Foodster Team

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15 minutes
Prep
25 minutes
Cook

Ingredients

  • 500 g (1 lb 2 oz) Cassava (yuca), peeled and grated
  • 400 ml (1 3/4 cups) Coconut milk
  • 80 g (1/3 cup) Brown sugar
  • 250 ml (1 cup) Water
  • 1/4 tsp Salt
  • 1 medium Ripe banana, sliced

Method

  1. Peel and finely grate the cassava into a bowl.
  2. In a saucepan, combine grated cassava, water and salt over medium heat.
  3. Cook for 10 minutes, stirring often, until the cassava softens and thickens.
  4. Stir in coconut milk and brown sugar, reduce heat to low.
  5. Simmer for 15 minutes, stirring frequently to prevent sticking, until glossy and thick.
  6. Fold in sliced banana in the final 2 minutes of cooking.
  7. Serve warm in bowls, drizzled with extra coconut milk if desired.

Introduction: Vakasoso is a soft, sweet cassava porridge cooked in coconut milk, traditionally eaten by iTaukei (indigenous Fijian) families as a warming morning dish, especially in rural villages where cassava is a daily staple.

Cultural Background: Vakasoso is a soft, sweet cassava porridge cooked in coconut milk, traditionally eaten by iTaukei (indigenous Fijian) families as a warming morning dish, especially in rural villages where cassava is a daily staple. It is often prepared for gatherings and church mornings.

Tips: Use freshly grated cassava rather than frozen for the best texture. Stir constantly near the end as the mixture can catch and burn easily.

Variations: Substitute taro for cassava for a nuttier flavour (Vakasoso ni Dalo). Add grated coconut flesh for extra texture. Naturally vegetarian; fully vegan if sugar is plant-based.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently on the stovetop with a splash of coconut milk, stirring to loosen.

FAQs:

Q: Can I make Vakasoso vegan?

A: Yes — it is naturally dairy-free; just check your brown sugar is unrefined and vegan-certified.

Q: Is Vakasoso very sweet?

A: It has a gentle, comforting sweetness rather than a dessert-level sugariness.

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