Fa'ausi (Coconut Caramel Taro Cakes)
Boiled taro or breadfruit pieces smothered in a thick, dark coconut caramel sauce made from grated coconut and sugar cooked down until glossy. It's a beloved breakfast pairing for koko Samoa.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Two saucepans
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 10
- carbs
- 52
- protein
- 3
- calories
- 300
Instructions
- 1
Boil the taro chunks in salted water for 20-25 minutes until fork-tender. Drain and keep warm.
- 2
Meanwhile, squeeze the grated coconut through a cloth to press out the coconut cream. Save the liquid.
- 3
Mix the brown sugar and water in a saucepan over medium heat. Cook until it turns deep amber.
- 4
Carefully stir in the coconut cream. Whisk until the sauce looks smooth and glossy.
- 5
Simmer for 5 minutes until slightly thickened.
- 6
Pour plenty of the coconut caramel over the warm taro. Serve right away.
Chef's tips
Stir the coconut caramel constantly once the sugar starts to darken, because it can burn very quickly.
Storage
Refrigerate up to 2 days; the sauce will firm up when chilled.
Reheating
Warm gently in a saucepan or microwave until the sauce loosens again.
Common mistakes to avoid
- •Using heat that is too high, which scorches the caramel
- •Boiling the taro too long until it falls apart instead of staying firm
Serving suggestions
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