Fa’apapa (Bread Version)
The Quirky Foodster Team
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Ingredients
- All-purpose flour — 500 g (4 cups)
- Baking powder — 2 tsp
- Salt — 1/2 tsp
- Sugar — 80 g (1/3 cup)
- Grated coconut — 150 g (1 1/2 cups)
- Coconut milk — 350 ml (1 1/2 cups)
- Eggs — 2
- Butter, melted — 60 g (1/4 cup)
Method
- Preheat the oven to 180°C (350°F) and grease a loaf tin.
- Whisk together flour, baking powder, salt and sugar.
- Stir in the grated coconut.
- In a separate bowl, beat the coconut milk, eggs and melted butter.
- Combine the wet and dry ingredients into a thick batter.
- Pour into the prepared tin and bake 50-55 minutes until golden and a skewer comes out clean.
- Cool 10 minutes before turning out and slicing.
Introduction: A firmer, everyday version of coconut bread, baked as a simple loaf rather than a dessert square.
Cultural Background: This everyday version of fa’apapa is baked as a firmer loaf, sliced and served alongside meals or with butter, a staple bread across Samoan households.
Tips: Spread the batter evenly in the tin for consistent baking. Cover loosely with foil if the top browns too quickly.
Variations: Add raisins for extra sweetness; serve toasted with butter for breakfast.
Storage: Store wrapped at room temperature for up to 3 days.
Reheating: Reheat slices briefly in a toaster or low oven if a warm serving is preferred.
Nutrition: Approx. 270 kcal, 5 g protein, 34 g carbohydrate, 12 g fat per slice.
FAQs:
Q: How is this different from the dessert version?
A: This loaf version is baked firmer and less sweet, meant for everyday eating rather than as a treat.
Q: Can this be sliced and toasted?
A: Yes, toasting brings out the coconut flavour nicely.
- All-purpose flour — 500 g (4 cups)
- Baking powder — 2 tsp
- Salt — 1/2 tsp
- Sugar — 80 g (1/3 cup)
- Grated coconut — 150 g (1 1/2 cups)
- Coconut milk — 350 ml (1 1/2 cups)
- Eggs — 2
- Butter, melted — 60 g (1/4 cup)
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