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Tahiti Recipe Upgrade

Poisson cru is a Tahitian raw fish dish with citrus, coconut milk, and crisp vegetables. It belongs in the revenue wave because it connects several high-interest Pacific seafood pages and gives readers a clear path into the raw-fish cluster.

By Pacific Island Recipe · Updated April 26, 2026

Start here

Poisson cru is a Tahitian raw fish dish with citrus, coconut milk, and crisp vegetables. It belongs in the revenue wave because it connects several high-interest Pacific seafood pages and gives readers a clear path into the raw-fish cluster.

Try next:

Kokoda Recipe (Fijian Marinated Fish)Make kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.Oka Samoa Recipe (Samoan Raw Fish in Coconut Cream)Make oka Samoa, Samoan raw fish in coconut cream, for a fresh and citrusy island seafood dish.Ota Ika Coconut Recipe (Tongan Raw Fish in Coconut Milk)Make ota ika coconut for a Tongan-style raw fish dish with citrus, coconut milk, and fresh vegetables.

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Ingredients

• 1 lb very fresh tuna or firm white fish, diced
• 1/2 cup lime or lemon juice
• 1 cup coconut milk
• 1 tomato, diced
• 1/2 cucumber, diced
• 1 small carrot, grated or finely sliced
• 1/4 small onion, thinly sliced
• Salt and pepper, to taste

Steps

1. Place the diced fish in a non-reactive bowl and add the citrus juice.
2. Chill briefly until the fish turns opaque around the edges.
3. Drain off excess citrus if needed.
4. Add the coconut milk, tomato, cucumber, carrot, and onion.
5. Season with salt and pepper and toss gently.
6. Serve cold soon after mixing.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Use very fresh fish and keep it cold.
• Let citrus cure the fish just until opaque.
• Add coconut milk after curing so the flavor stays balanced.

Substitutions and variations

• Use tuna, mahi mahi, or another firm fresh fish.
• Add cucumber or carrot for crunch.
• Serve cold with rice, taro, or salad.

Serve It With

These recipes pair naturally with this page and give readers a better path into the rest of the archive.

Nama Salad (Sea Grapes) Recipe

Make nama salad with fresh sea grapes, tomato, onion, herbs, and a light island-style dressing for a refreshing Fiji seafood side.

View recipe

Rourou Recipe (Taro Leaves in Coconut Cream)

Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.

View recipe

Coconut Cucumber Fish Ceviche Recipe

Make coconut cucumber fish ceviche for a bright island seafood dish with lime, cucumber, and coconut flavor.

View recipe

FAQ

Is poisson cru the same as kokoda?

They are related citrus-and-coconut raw fish dishes, but poisson cru is strongly associated with Tahiti and French Polynesia.

Can I make poisson cru ahead?

Prep vegetables ahead, but combine the fish and coconut close to serving.

What fish works best?

Firm, very fresh fish such as tuna or mahi mahi works well.

About This Version

This page keeps poisson cru distinct within the broader Pacific raw-fish family while strengthening seafood recirculation.

More Pacific Raw Fish Recipes

Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.

Kokoda Recipe (Fijian Marinated Fish)

Make kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.

View recipe

Oka Samoa Recipe (Samoan Raw Fish in Coconut Cream)

Make oka Samoa, Samoan raw fish in coconut cream, for a fresh and citrusy island seafood dish.

View recipe

Ota Ika Coconut Recipe (Tongan Raw Fish in Coconut Milk)

Make ota ika coconut for a Tongan-style raw fish dish with citrus, coconut milk, and fresh vegetables.

View recipe

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	113 kcal
Fat	16.8 g
Saturated Fat	12.3 g
Carbohydrates	43.4 g
Protein	45.7 g
Sodium	574.1 mg
Cholesterol	21.8 mg

Hawaii Recipe Upgrade

Poi is a Hawaiian taro staple that deserves a stronger page because it anchors the site's taro and Hawaiian food clusters. This upgrade clarifies the method, texture, and serving context for readers who are new to it.

By Pacific Island Recipe · Updated April 24, 2026

Start here

Poi is a Hawaiian taro staple that deserves a stronger page because it anchors the site's taro and Hawaiian food clusters. This upgrade clarifies the method, texture, and serving context for readers who are new to it.

Try next:

Laulau Recipe (Hawaiian Pork in Taro Leaves)Cook laulau, a Hawaiian taro leaf bundle with pork, for a rich and traditional Pacific Island-style meal.Kalua Pork Recipe (Hawaiian Pulled Pork)Make tender kalua pork at home with pork shoulder, salt, and slow cooking for a Hawaiian pulled pork dish.What Is Taro Root? Uses, Flavor, and Pacific Island CookingLearn what taro root is, how it tastes, how to cook it safely, and how taro is used in Pacific Island recipes.

Want more Pacific recipes?

Subscribe for new island dishes, desserts, and weeknight ideas as they publish.

Get island recipes by email

New Pacific recipes, island desserts, and practical home-cooking ideas straight to your inbox.

Email Address

Subscribe

Ingredients

• 2 pounds taro root, peeled and cut into chunks
• 1/2 to 3/4 cup water
• Pinch of salt if desired

Steps

1. Steam or boil the taro until it is very soft.
2. Drain the taro and place it in a bowl or food processor.
3. Mash or blend the taro while adding water little by little until a smooth paste forms.
4. Adjust the texture to your preference and serve fresh or chilled.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.

Serve It With

These recipes pair naturally with this page and give readers a better path into the rest of the archive.

Laulau Recipe (Hawaiian Pork in Taro Leaves)

Cook laulau, a Hawaiian taro leaf bundle with pork, for a rich and traditional Pacific Island-style meal.

View recipe

Kalua Pork Recipe (Hawaiian Pulled Pork)

Make tender kalua pork at home with pork shoulder, salt, and slow cooking for a Hawaiian pulled pork dish.

View recipe

FAQ

Can I make this recipe ahead?

You can usually prep the ingredients ahead, but the final cooking or dressing step is best done close to serving.

What should I serve with it?

Rice, root crops, coconut sides, seafood, salads, or another Pacific recipe from the cluster links all work well.

Can I adjust the coconut flavor?

Yes. Use coconut cream for a richer finish or a lighter coconut milk when you want the dish less heavy.

About This Version

This page was selected for a revenue upgrade because Search Console already showed reader demand, so the layout now gives visitors a stronger recipe path and better links into related Pacific dishes.

More Taro And Hawaiian Staples

Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.

Laulau Recipe (Hawaiian Pork in Taro Leaves)

Cook laulau, a Hawaiian taro leaf bundle with pork, for a rich and traditional Pacific Island-style meal.

View recipe

What Is Taro Root? Uses, Flavor, and Pacific Island Cooking

Learn what taro root is, how it tastes, how to cook it safely, and how taro is used in Pacific Island recipes.

View recipe

Hawaiian Chicken and Taro Leaves Recipe

Make Hawaiian chicken and taro leaves with coconut milk for a simple island-style one-pot dish.

View recipe

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	8 kcal
Fat	0.1 g
Saturated Fat	0 g
Carbohydrates	0 g
Protein	3.7 g
Sodium	6473.7 mg
Cholesterol	3 mg

Keke isite are Tongan sweet buns often made with raisins and warm spice, then baked until soft and lightly golden. They are familiar, comforting, and easy to share, which makes them a strong Pacific baking recipe when you want something simple that still feels special enough for gatherings or weekend tea.

If you enjoy this style of Pacific cooking, you may also want to try fa’apapa, pani keikei.

Ingredients

• 3 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons instant yeast
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup warm milk
• 2 tablespoons butter, melted
• 1 egg
• 1/2 cup raisins

Instructions

1. Mix the flour, sugar, yeast, salt, and cinnamon in a bowl.
2. Stir in the warm milk, melted butter, and egg to form a soft dough.
3. Knead until smooth, then work in the raisins.
4. Let the dough rise until doubled.
5. Shape into small buns and place them on a baking tray.
6. Let the buns rise again briefly, then bake at 350 degrees Fahrenheit until golden.

Helpful Tips

• Use warm, not hot, milk so the yeast rises properly.
• Do not pack in too many raisins or the dough can tear.
• Serve the buns slightly warm if possible.

FAQ

What does keke isite taste like?

It tastes like a soft sweet bun with gentle spice and raisins.

Can the buns be made ahead?

Yes. They keep well for a day or two and can be rewarmed gently.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 bun
Calories	205 kcal
Fat	4 g
Saturated Fat	2 g
Carbohydrates	36 g
Protein	5 g
Sodium	165 mg
Cholesterol	16 mg

Fa’apapa is a Samoan coconut bread that is lightly sweet, simple to mix, and especially good with tea or breakfast. It has the kind of practical island baking style that feels homemade rather than fancy, which makes it a useful recipe when you want a Pacific bread that is easy to share and easy to revisit.

If you enjoy this style of Pacific cooking, you may also want to try panipopo, lolo bun.

Ingredients

• 3 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1/2 cup water
• 2 tablespoons butter, melted

Instructions

1. Heat the oven to 350 degrees Fahrenheit and grease a loaf pan lightly.
2. Mix the flour, sugar, baking powder, and salt in a large bowl.
3. Stir in the coconut milk, water, and melted butter until a soft dough forms.
4. Transfer the dough to the loaf pan and smooth the top.
5. Bake until the loaf is set and lightly golden, about 40 to 50 minutes.
6. Cool before slicing.

Helpful Tips

• Do not overmix or the bread can become heavy.
• Let the loaf cool before slicing so it holds together better.
• Serve plain or with butter.

FAQ

Is fa’apapa very sweet?

No. It is usually only lightly sweet, which is why it works well for breakfast or tea.

Can fa’apapa be served with savory food?

Yes. It can be eaten plain, with butter, or alongside simple island-style meals.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 slice (1/8 loaf)
Calories	248 kcal
Fat	6 g
Saturated Fat	4 g
Carbohydrates	43 g
Protein	5 g
Sodium	220 mg
Cholesterol	2 mg

Poe is a Tahitian-style fruit pudding, often made with banana and finished with a rich coconut sauce. It is soft, comforting, and naturally tropical, making it a strong Pacific dessert option when you want something simple and home-style rather than heavily frosted or overly elaborate.

If you enjoy this style of Pacific cooking, you may also want to try vakalolo, haupia.

Ingredients

• 4 ripe bananas, mashed
• 1 cup cassava flour or starch
• 1/2 cup sugar
• 1 cup coconut milk
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup coconut cream for serving

Instructions

1. Heat the oven to 350 degrees Fahrenheit and grease a baking dish lightly.
2. Mix the mashed bananas with the cassava flour, sugar, coconut milk, salt, and vanilla until smooth.
3. Pour the mixture into the prepared dish.
4. Bake until firm and lightly golden at the edges, about 40 to 50 minutes.
5. Cool slightly and spoon coconut cream over the top before serving.

Helpful Tips

• Use very ripe bananas for the best sweetness and aroma.
• The pudding should set but stay soft in the center.
• Serve warm or at room temperature.

FAQ

What fruit can be used for poe?

Banana is common, but other tropical fruits can also be used depending on the version.

Is poe served hot or cold?

It is often served warm or at room temperature with coconut cream.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 serving (1/8 dish)
Calories	215 kcal
Fat	8 g
Saturated Fat	7 g
Carbohydrates	35 g
Protein	1 g
Sodium	95 mg
Cholesterol	0 mg

Takihi is a Cook Islands dish made with pawpaw, coconut cream, and onion baked together until soft and fragrant. It sits somewhere between a side dish and a lightly sweet bake, which makes it especially useful when you want something that feels traditional, tropical, and a little different from standard vegetable dishes.

If you enjoy this style of Pacific cooking, you may also want to try vudi vakasoso, haupia.

Ingredients

• 1 medium green papaya or firm pawpaw, peeled and grated
• 1 small onion, sliced thin
• 1 cup coconut cream
• 2 tablespoons butter, melted
• 1/2 teaspoon sea salt
• 1 tablespoon sugar

Instructions

1. Heat the oven to 350 degrees Fahrenheit and grease a baking dish lightly.
2. Spread the grated pawpaw and sliced onion in the dish.
3. Mix the coconut cream, melted butter, salt, and sugar.
4. Pour the mixture over the pawpaw evenly.
5. Bake until the pawpaw is tender and the top is lightly golden, about 45 to 55 minutes.
6. Serve warm.

Helpful Tips

• Use a firmer pawpaw or green papaya so it holds texture better during baking.
• Do not oversalt because the dish should stay gently sweet and savory.
• Serve warm rather than piping hot.

FAQ

Is takihi sweet or savory?

It is both. The coconut and pawpaw make it lightly sweet, while onion and salt give it a savory balance.

Can takihi be served as a side dish?

Yes. It is commonly served as a side, though some people also enjoy it like a light baked dessert.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 scoop (1/6 dish)
Calories	165 kcal
Fat	11 g
Saturated Fat	9 g
Carbohydrates	18 g
Protein	1 g
Sodium	230 mg
Cholesterol	10 mg

Lu sipi is a Tongan dish where lamb is cooked with taro leaves and coconut cream until the meat is tender and the bundle is rich and savory. It is hearty, deeply satisfying, and a strong choice when you want a traditional Pacific Island main dish for a shared meal.

If you enjoy this style of Pacific cooking, you may also want to try laulau, lu pulu.

Ingredients

• 1 1/2 pounds lamb shoulder, cut into chunks
• 12 to 16 taro leaves or similar cooking greens
• 1 cup coconut cream
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• Banana leaves or foil for wrapping

Instructions

1. Season the lamb with salt and black pepper.
2. Lay several taro leaves together and place some lamb in the center.
3. Add a spoonful of coconut cream over the lamb.
4. Fold the leaves around the filling and wrap the bundle with banana leaf or foil.
5. Bake or steam until the lamb is tender and the leaves are fully cooked, about 2 to 3 hours.
6. Serve hot with rice or root crops.

Helpful Tips

• Taro leaves must be fully cooked before serving.
• Use lamb shoulder for the best tender texture.
• Do not rush the cooking time.

FAQ

Is lu sipi similar to laulau or lu pulu?

Yes. These Pacific dishes are related and use similar wrapping and slow-cooking methods with local variations.

Can the bundles be made ahead?

Yes. They can be assembled earlier and cooked later the same day.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 bundle (1/4 recipe)
Calories	585 kcal
Fat	43 g
Saturated Fat	23 g
Carbohydrates	4 g
Protein	42 g
Sodium	690 mg
Cholesterol	135 mg

Tunu’ulu is roasted breadfruit prepared in a simple Samoan style and served hot while the inside is soft and starchy. It is one of the most useful Pacific Island side dishes because it is inexpensive, naturally filling, and easy to pair with fish, coconut sauces, or grilled meats.

If you enjoy this style of Pacific cooking, you may also want to try how to make a lovo, palusami.

Ingredients

• 1 medium breadfruit
• 1 teaspoon neutral oil
• 1/2 teaspoon sea salt

Instructions

1. Heat the oven to 400 degrees Fahrenheit.
2. Rub the breadfruit lightly with oil and place it on a baking tray.
3. Roast until the skin darkens and the fruit feels tender, about 60 to 75 minutes.
4. Cool just enough to handle, then peel away the charred skin.
5. Slice the breadfruit, sprinkle with salt, and serve warm.

Helpful Tips

• A fully ripe breadfruit can become sweeter and softer, so choose one that is mature but still firm.
• Roast until the center is tender all the way through.
• Serve it fresh while it is hot.

FAQ

What does tunu’ulu taste like?

It is mild, starchy, and slightly nutty, with a texture somewhere between potato and fresh bread.

What can it be served with?

It works well with grilled meats, fish, coconut cream, or savory sauces.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 portion (1/4 breadfruit)
Calories	185 kcal
Fat	4 g
Saturated Fat	0.5 g
Carbohydrates	39 g
Protein	2 g
Sodium	300 mg
Cholesterol	0 mg

Fa’alifu talo is a Samoan taro dish served with a rich coconut sauce poured over the cooked root. It is simple, filling, and deeply traditional, making it a useful Pacific Island side when you want something earthy, mild, and easy to pair with fish, meat, or stewed dishes.

If you enjoy this style of Pacific cooking, you may also want to try rourou, what taro root is.

Ingredients

• 2 pounds taro root, peeled and cut into chunks
• 1 cup coconut cream
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Boil the taro chunks in salted water until they are fork tender.
2. Drain the taro and place it on a serving plate or in a shallow bowl.
3. Warm the coconut cream gently with the salt and black pepper.
4. Pour the warm coconut sauce over the taro just before serving.

Helpful Tips

• Do not undercook the taro or the texture will stay chalky.
• Heat the coconut cream gently and do not boil it hard.
• Serve warm as a side dish.

FAQ

What is fa’alifu talo served with?

It is often served beside fish, meat, or other Samoan-style main dishes.

Can other root crops be used?

Yes, but taro is the classic choice for the traditional dish.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 portion (1/4 recipe)
Calories	290 kcal
Fat	13 g
Saturated Fat	11 g
Carbohydrates	45 g
Protein	3 g
Sodium	310 mg
Cholesterol	0 mg

Hawaii Recipe Upgrade

Laulau is a Hawaiian taro leaf parcel dish with strong cultural recognition and good internal links to taro, pork, and Hawaii plate-lunch pages. The upgraded version gives readers a richer recipe path and stronger recirculation.

By Pacific Island Recipe · Updated April 24, 2026

Start here

Laulau is a Hawaiian taro leaf parcel dish with strong cultural recognition and good internal links to taro, pork, and Hawaii plate-lunch pages. The upgraded version gives readers a richer recipe path and stronger recirculation.

Try next:

Kalua Pork Recipe (Hawaiian Pulled Pork)Make tender kalua pork at home with pork shoulder, salt, and slow cooking for a Hawaiian pulled pork dish.Poi Recipe (Traditional Hawaiian Taro Paste)Learn how to make poi, the traditional Hawaiian taro paste, for a simple and classic Pacific Island staple food.

Want more Pacific recipes?

Subscribe for new island dishes, desserts, and weeknight ideas as they publish.

Get island recipes by email

New Pacific recipes, island desserts, and practical home-cooking ideas straight to your inbox.

Email Address

Subscribe

Ingredients

• 1 1/2 pounds pork shoulder, cut into chunks
• 12 to 16 taro leaves or similar cooking greens
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• Banana leaves or foil for wrapping

Steps

1. Season the pork with salt and black pepper.
2. Lay several taro leaves together and place some pork in the center.
3. Fold the leaves over the pork to make a compact bundle.
4. Wrap the bundle in banana leaf or foil to hold it securely.
5. Steam or bake until the pork is very tender and the leaves are fully cooked, about 2 to 3 hours depending on the cooking method.
6. Serve hot with simple sides.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.

Serve It With

These recipes pair naturally with this page and give readers a better path into the rest of the archive.

Poi Recipe (Traditional Hawaiian Taro Paste)

Learn how to make poi, the traditional Hawaiian taro paste, for a simple and classic Pacific Island staple food.

View recipe

Kalua Pork Recipe (Hawaiian Pulled Pork)

Make tender kalua pork at home with pork shoulder, salt, and slow cooking for a Hawaiian pulled pork dish.

View recipe

FAQ

Can I make this recipe ahead?

You can usually prep the ingredients ahead, but the final cooking or dressing step is best done close to serving.

What should I serve with it?

Rice, root crops, coconut sides, seafood, salads, or another Pacific recipe from the cluster links all work well.

Can I adjust the coconut flavor?

Yes. Use coconut cream for a richer finish or a lighter coconut milk when you want the dish less heavy.

About This Version

This page was selected for a revenue upgrade because Search Console already showed reader demand, so the layout now gives visitors a stronger recipe path and better links into related Pacific dishes.

More Hawaiian Traditional Foods

Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.

Kalua Pork Recipe (Hawaiian Pulled Pork)

Make tender kalua pork at home with pork shoulder, salt, and slow cooking for a Hawaiian pulled pork dish.

View recipe

Poi Recipe (Traditional Hawaiian Taro Paste)

Learn how to make poi, the traditional Hawaiian taro paste, for a simple and classic Pacific Island staple food.

View recipe

Hawaiian Garlic Shrimp Recipe

Cook Hawaiian garlic shrimp with butter, garlic, lemon, and tender shrimp for a local-style seafood plate at home.

View recipe

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	126 kcal
Fat	11.6 g
Saturated Fat	0.5 g
Carbohydrates	20.5 g
Protein	54.1 g
Sodium	79.8 mg
Cholesterol	97.5 mg