🏠 Home > 🗺️ Recipes > 🍨 Desserts > 🇫🇯 Fiji Desserts > 🍨 1.Traditional Vakalolo (Cassava & Coconut Pudding) , 2.Fijian Purini (Coconut Milk Steamed Pudding) , 3.Topoi (Fijian Dumplings in Sweet Coconut Soup)
🍨 Sweet Island Bliss: Traditional Fijian Treats to Brighten Your Day
🌴🥥🇫🇯 Welcome to the Sweet Side of the South Pacific
Hey there! If you’ve been looking for a way to satisfy your sweet tooth while exploring a culture that is as warm as a tropical sunset, you’ve landed in the right place. Fiji is famous for its turquoise waters and white sandy beaches, but for those of us who live for a good dessert, the real magic happens in the kitchen.
Fijian desserts are the definition of "comfort." They aren't about fancy garnishes or complicated French techniques; they are about hearty ingredients like coconut, cassava, banana, and brown sugar. These treats are designed to be shared with family during Sunday lunch or enjoyed with a warm cup of tea while the rain drums on a tin roof.
In this ultimate guide to Fiji comfort desserts, I’m going to share three legendary recipes that are beloved across the islands and gaining massive popularity with foodies worldwide:
👑 Recipe 1; Traditional Vakalolo (Cassava & Coconut Pudding) — The chewy, steamed cassava and coconut delight
🏆 Recipe 2; Fijian Purini (Coconut Milk Steamed Pudding) — A rich, dark coconut milk steamed pudding
🥇 Recipe 3; Topoi (Fijian Dumplings in Sweet Coconut Soup) — Traditional Fijian dumplings served in sweet coconut soup
Put on your apron, and let’s get cooking!
🥥 Recipe 1: Traditional Vakalolo (Cassava & Coconut Pudding)
🧁 About this Recipe
Vakalolo is perhaps the most iconic Fijian dessert. The name itself refers to anything prepared with coconut milk, but in this context, it’s a dense, chewy, and sticky pudding made from grated cassava and sugar, wrapped in banana leaves and steamed. It has a texture similar to Japanese mochi or Thai mango sticky rice but with an earthy, tropical twist. It’s naturally gluten-free and vegan-friendly, making it a hit at international food festivals!
🛒 Ingredients & Measurements
• 4 cups of Grated Raw Cassava (Tavioka)
• 2 cups of Freshly Grated Coconut
• 1.5 cups of Dark Brown Sugar (or Coconut Sugar for a deeper flavor)
• 1 tablespoon of Freshly Grated Ginger
• 1 teaspoon of Ground Cinnamon
• 2 cups of Thick Coconut Cream (save half for the topping)
• Fresh Banana Leaves (softened over a flame for wrapping)
• Kitchen string for tying
👩🍳 Step-by-Step Instructions
1.Prepare the Cassava: Start by peeling and grating your cassava finely. Once grated, use a clean cloth to squeeze out about half of the excess liquid. You want it moist, but not soaking wet.
2.Mix the Base: In a large bowl, combine the grated cassava, grated coconut, brown sugar, ginger, and cinnamon. Mix it thoroughly until the sugar starts to melt and creates a sticky dough.
3.Add the Cream: Pour in one cup of the thick coconut cream. Stir until the mixture is uniform and smells like a ginger-spiced paradise.
4.Wrap it Up: Take your softened banana leaves and cut them into large squares. Place about 3 to 4 tablespoons of the mixture in the center of a leaf. Fold the sides in and roll it up tightly, then tie the ends with kitchen string.
5.Steam: Place the parcels in a steamer over boiling water. Cover and steam for about 45 to 60 minutes. You’ll know they are done when the parcel feels firm to the touch.
6.The Final Touch: While the Vakalolo is steaming, simmer the remaining coconut cream in a small pot with a pinch of salt until it thickens into a syrup.
7.Serve: Unwrap the warm parcels and drizzle that extra coconut syrup over the top. It’s best eaten warm!
⚠️ Tips & Mistakes to Avoid
• The Squeeze Factor: If you don't squeeze the liquid out of the cassava, your Vakalolo will be too mushy and won't set properly.
• Leaf Preparation: Don't skip softening the banana leaves over a gas flame or dipping them in hot water. If they are cold, they will crack when you try to fold them.
• Sugar Choice: Use dark brown sugar. The molasses in the sugar is what gives Vakalolo its signature dark, rich color.
• Patience is Key: Let the Vakalolo rest for 10 minutes after steaming; this allows the starches to set into that perfect chewy texture.
❓ FAQ
Q1.Can I use frozen cassava?
Yes! Just make sure to thaw it completely and drain any extra water before measuring.
Q2.What if I can't find banana leaves?
You can use aluminum foil lined with parchment paper, though you’ll miss out on the subtle earthy aroma the leaves provide.
📋 Summary
Vakalolo is a labor of love. It’s a texture-lover’s dream—chewy, sweet, and incredibly filling. It’s the ultimate way to experience the authentic taste of Fiji.
🍮 Recipe 2: Fijian Purini (Coconut Milk Steamed Pudding)
🧁 About this Recipe
If you like sticky toffee pudding or gingerbread, you are going to fall in love with Purini. This is the "cake" of Fiji, but instead of being baked in an oven, it’s steamed. This process makes it incredibly moist and dense. The secret ingredient is "lolo" (coconut milk) which is boiled down with sugar to create a caramel-like base. It’s the quintessential Sunday dessert in any Fijian household.
🛒 Ingredients & Measurements
• 3 cups of All-purpose Flour
• 1.5 cups of Brown Sugar
• 2 cups of Thick Coconut Milk (unsweetened)
• 2 teaspoons of Baking Soda
• 1 teaspoon of Baking Powder
• 1 tablespoon of Vanilla Extract
• 1 teaspoon of Ground Nutmeg
• 1 teaspoon of Ground Cloves
• A pinch of Salt
👩🍳 Step-by-Step Instructions
1.Make the Caramel Base: In a medium saucepan, combine the coconut milk and brown sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture begins to simmer. Let it bubble for 2–3 minutes, then remove from heat and let it cool until lukewarm.
2.Sift the Dry Ingredients: In a large mixing bowl, sift together the flour, baking soda, baking powder, nutmeg, cloves, and salt.
3.Combine: Gradually pour the lukewarm coconut-sugar mixture into the dry ingredients. Add the vanilla extract. Whisk until the batter is smooth. It should be thicker than pancake batter but pourable.
4.Prepare the Tin: Grease a pudding tin or a heat-proof bowl thoroughly with butter or oil.
5.The Steam Bath: Pour the batter into the tin, leaving some room at the top for it to rise. Cover the tin tightly with foil. Place the tin inside a large pot filled with enough water to reach halfway up the side of the tin.
6.Slow Cook: Cover the large pot and steam over medium-low heat for about 1.5 to 2 hours. Keep an eye on the water level and top it up with boiling water if it gets too low.
7.The Test: Insert a skewer into the center; if it comes out clean, your Purini is ready!
8.Cool and Slice: Let it cool in the tin for 15 minutes before turning it out onto a plate.
⚠️ Tips & Mistakes to Avoid
• Don't Rush the Cooling: If you mix the boiling hot coconut milk into the flour, you’ll activate the leavening agents too early and the pudding won't rise.
• Seal it Tight: Ensure the foil cover is airtight. You don't want steam dripping into your pudding, making the top soggy.
• The Pot Lid: Keep the lid on the steaming pot as much as possible to maintain a constant temperature.
• Serving Style: Purini is traditionally served with a thick slice of butter or even more coconut cream.
❓ FAQ
Q1.Why is my Purini purple or very dark?
That’s actually a good sign! The reaction between the baking soda and the coconut milk/sugar often creates a deep, dark, almost purplish-brown color that is characteristic of a good Purini.
Q2.Can I bake this instead?
You can, but the texture will be different—more like a standard cake. The steaming is what gives it that unique, heavy "pudding" feel.
📋 Summary
Purini is the king of Fijian comfort food. It’s rich, spicy, and perfectly paired with a hot drink. It’s the kind of dessert that makes a house feel like a home.
🥣 Recipe 3: Topoi (Fijian Dumplings in Sweet Coconut Soup)
🧁 About this Recipe
Topoi is a rustic, old-school dessert that many Fijians remember eating at their grandmother's house. These are simple flour or cassava dumplings that are poached directly in a pot of sweetened coconut milk. It’s a "one-pot" dessert that is incredibly soothing. It’s often served for breakfast or as a late-night snack during the cooler months.
🛒 Ingredients & Measurements
• 2 cups of All-purpose Flour
• 2 ripe Bananas, mashed (adds sweetness and moisture)
• 1/2 cup of Freshly Grated Coconut
• 1/4 cup of Sugar (for the dough)
• 1 teaspoon of Baking Powder
• 4 cups of Thin Coconut Milk (for the soup)
• 1/2 cup of Brown Sugar (for the soup)
• 1 stick of Cinnamon
• A pinch of Salt
👩🍳 Step-by-Step Instructions
1.Make the Dough: In a bowl, mix the flour, mashed bananas, grated coconut, 1/4 cup sugar, baking powder, and salt. Knead it gently into a soft dough. If it's too dry, add a tablespoon of water; if too sticky, add a little more flour.
2.Shape the Topoi: Roll the dough into small balls, about the size of a walnut.
3.Prepare the Soup: In a large pot, bring the 4 cups of thin coconut milk, brown sugar, and the cinnamon stick to a gentle simmer.
4.Poach the Dumplings: Carefully drop the dough balls into the simmering coconut milk. Do not stir immediately, or they might break.
5.Cook Through: Let them simmer for about 15–20 minutes. The dumplings will swell up and eventually float to the surface when they are nearly done.
6.Thicken: As the Topoi cook, the flour will naturally thicken the coconut milk into a creamy, custard-like sauce.
7.Serve: Ladle 2 or 3 dumplings into a bowl and pour a generous amount of the sweet coconut soup over them.
⚠️ Tips & Mistakes to Avoid
• Gentle Simmer: Never let the coconut milk reach a rolling boil, or it might "split" (separate). Keep it at a gentle bubble.
• Banana Ripeness: Use very ripe bananas (the ones with black spots). They mash easier and provide a much better aroma.
• Size Matters: Don't make the dumplings too large, or the outside will get mushy before the inside is fully cooked.
• Flavor Boost: You can add lemon leaves or Pandan leaves to the simmering milk for an extra layer of island fragrance.
❓ FAQ
Q1.Can I make Topoi without bananas?
Yes, you can make plain flour Topoi. Just add a little more coconut milk or water to the dough to compensate for the moisture from the bananas.
Q2.How do I store leftovers?
Topoi is best fresh, as the dumplings continue to soak up the liquid and can get very soft. If you have leftovers, store them in the fridge and add a splash of water when reheating.
📋 Summary
Topoi is "hug in a bowl." It’s simple, humble, and perfectly captures the resourcefulness and warmth of Fijian home cooking.
✨ Final Thoughts
Making these Fiji comfort desserts is about more than just following a recipe—it’s about embracing a slower pace of life. These treats are designed to be enjoyed slowly, preferably with good company and a lot of laughter.
Whether you start with the chewy Vakalolo, the rich and dark Purini, or the soothing Topoi, you are bringing a piece of the "Bula" spirit into your home. The best part? These recipes are very forgiving. Don't worry if your wrapping isn't perfect or if your dumplings are different sizes; in Fiji, the best food is the food made with a happy heart.
Which one of these tropical treats are you going to try first? I’d love to hear how your kitchen smells after you’ve had a go at these! Share your results and let’s keep the island vibes going.
| 🇫🇯 🍨 < Back | Next > 🍨 |