Kokoda Coconut-Lime Dressing

Origin: Fiji and broader Pacific Islands. A dressing of fresh coconut cream mixed with lime juice, chili, and onion, used to dress raw fish in kokoda, Fiji’s signature ceviche-style dish (closely related to Cook Islands ika mata and other Pacific raw-fish preparations).

Flavor Profile: Rich and creamy from coconut cream, cut by sharp lime acidity, with a mild chili warmth.

Culinary Uses: Dressing specifically for kokoda and related raw-fish Pacific Island dishes; occasionally used as a dressing for other seafood salads.

Regional Variations: Cook Islands ika mata and Samoan oka are closely related raw-fish preparations using similar coconut-lime dressings with minor local variations in chili and vegetable additions.

Storage: Best made fresh; the coconut cream dressing does not keep well beyond a day given the fresh coconut content.