Recipe

Fijian Coconut Cucumber Raita

Tropical Twist: Creamy Coconut Cucumber Raita from Fiji

4.1 out of 5

Indulge in the flavors of Fiji with this refreshing and creamy Coconut Cucumber Raita. This traditional Fijian dish combines the cooling properties of cucumber with the richness of coconut, creating a delightful side dish that perfectly complements spicy curries and grilled meats.

Salad› Fijian Raita

Oceanic cuisine› Melanesian cuisine› Fijian cuisine

Preparation time

10 minutes

Cooking time

N/A

Total time

70 minutes (including chilling time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Nut-free, Lactose-free (if using dairy-free yogurt)

Allergens

Dairy (if using dairy-based yogurt)

Not suitable for

Vegan (unless using vegan yogurt), Paleo, Keto

Ingredients

2 cups (470ml) plain yogurt 2 cups (470ml) plain yogurt
1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
1 cucumber, grated 1 cucumber, grated
2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
1 teaspoon ground cumin 1 teaspoon ground cumin
1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
1/2 teaspoon salt 1/2 teaspoon salt
1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

Calories (kcal / KJ): 120 kcal / 502 KJ
Fat (total, saturated): 8g, 6g
Carbohydrates (total, sugars): 8g, 6g
Protein: 4g
Fiber: 1g
Salt: 0.5g

Preparation

1.
In a mixing bowl, combine the yogurt and coconut milk.
2.
Add the grated cucumber, cilantro, cumin, coriander, salt, and black pepper.
3.
Stir well to ensure all the ingredients are evenly incorporated.
4.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
5.
Before serving, give the raita a good stir and adjust the seasoning if needed.
6.
Serve chilled and garnish with a sprinkle of fresh cilantro.

Treat your ingredients with care...

Cucumber — Make sure to remove the seeds before grating to avoid excess moisture in the raita.
Coconut milk — Use full-fat coconut milk for a creamier texture and richer flavor.

Tips & Tricks

For a spicier kick, add a pinch of cayenne pepper or finely chopped green chili.
Experiment with different herbs like mint or dill for a unique twist.
If you prefer a smoother consistency, blend the raita in a food processor before chilling.
Serve the raita alongside spicy curries, grilled meats, or as a refreshing dip for vegetable crudités.
Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Fijian Coconut Cucumber Raita chilled in a bowl or as a side dish. It pairs perfectly with spicy curries, biryanis, or grilled meats. Garnish with a sprinkle of fresh cilantro for an added touch of freshness.

Presentation advice

To enhance the presentation, serve the raita in individual small bowls or ramekins. You can also garnish each serving with a cucumber slice or a sprinkle of ground cumin for an extra visual appeal.