Vakalolo - Fijian Coconut Cassava Pudding

Ingredients

• 2 cups (470ml) grated cassava 2 cups (470ml) grated cassava
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the grated cassava, coconut milk, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt.
2. 2.
   Stir the mixture well until all the ingredients are thoroughly combined.
3. 3.
   Grease a steaming dish or a heatproof bowl with a little coconut oil.
4. 4.
   Pour the cassava mixture into the greased dish and smooth the surface with a spatula.
5. 5.
   Place the dish in a steamer and cover it with a lid.
6. 6.
   Steam the Vakalolo over medium heat for approximately 45 minutes to 1 hour, or until it becomes firm and cooked through.
7. 7.
   Once cooked, remove the dish from the steamer and let it cool for a few minutes.
8. 8.
   Cut the Vakalolo into slices or squares and serve warm or chilled.

Treat your ingredients with care...

• Cassava — Make sure to use fresh cassava and grate it finely for the best texture in the pudding.
• Coconut milk — Opt for full-fat coconut milk to achieve a rich and creamy consistency.
• Brown sugar — You can adjust the amount of sugar according to your preference for sweetness.

Tips & Tricks

• To enhance the flavor, you can add a tablespoon of freshly grated coconut to the mixture.
• For a festive touch, garnish the Vakalolo with toasted coconut flakes before serving.
• If you prefer a smoother texture, you can strain the cassava mixture before steaming.
• Serve the Vakalolo with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
• Leftover Vakalolo can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Vakalolo warm or chilled, either as a standalone dessert or as a sweet ending to a Fijian-inspired meal. It pairs well with a cup of hot tea or a refreshing tropical fruit juice.

Presentation advice

Present the Vakalolo in individual serving dishes, garnished with a sprinkle of ground cinnamon or a drizzle of coconut milk. You can also decorate the plate with tropical fruits like sliced mangoes or pineapple for an eye-catching presentation.