Desserts
Vakalolo (Cassava and Coconut Pudding)
The Quirky Foodster Team
Ingredients
- 600 g (1 1/3 lb) Cassava, peeled and finely grated
- 200 g (2 1/2 cups) Fresh coconut, grated
- 200 g (1 cup packed) Brown sugar
- 200 ml (3/4 cup plus 2 tbsp) Water
- 200 ml (3/4 cup plus 2 tbsp) Coconut milk, for the caramel syrup
Method
- Preheat oven to 170°C (338°F).
- Mix grated cassava with grated coconut in a bowl.
- In a saucepan, dissolve brown sugar in water over medium heat to make a syrup, simmering 5 minutes.
- Pour half the syrup into the cassava mixture and stir well.
- Press mixture into a lined baking dish and bake for 45 minutes until set and golden at the edges.
- Meanwhile, simmer remaining syrup with coconut milk until slightly thickened.
- Pour the coconut caramel sauce over the baked pudding before serving, warm or at room temperature.
Introduction: A dense, chewy sweet made from grated cassava and coconut caramelised in dark sugar syrup, vakalolo is a treasured dessert served at Fijian celebrations, church fundraisers and family gatherings.
Cultural Background: A dense, chewy sweet made from grated cassava and coconut caramelised in dark sugar syrup, vakalolo is a treasured dessert served at Fijian celebrations, church fundraisers and family gatherings.
Tips: Line the dish with banana leaf for the most authentic flavour and easy removal. Let the pudding cool for 10 minutes before slicing so it holds together.
Variations: Use taro instead of cassava for Vakalolo ni Dalo. Add ripe banana into the mixture for extra natural sweetness. Already vegan and vegetarian as written.
Storage: Store covered at room temperature for 1 day, or refrigerate up to 4 days.
Reheating: Warm individual slices in a low oven or microwave for 20–30 seconds.
FAQs:
Q: Is vakalolo very sweet?
A: Yes, it’s a rich, sticky-sweet dessert, traditionally served in small portions.
Q: Can I make it without an oven?
A: Yes, it can be steamed in a covered dish over simmering water for about 1 hour instead.
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