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Lomi salmon is a Hawaiian side dish made with salted salmon, tomato, and onion mixed together until bright, fresh, and lightly savory. It is cool, simple, and often served beside heavier dishes, making it a useful Pacific-style side for shared meals or plate lunches.

If you enjoy this style of Pacific cooking, you may also want to try ota ika, ika mata.

Ingredients

• 8 ounces salted salmon or smoked salmon, diced small
• 2 tomatoes, diced
• 1/2 small onion, diced
• 2 green onions, sliced
• 1 tablespoon lime juice
• Black pepper to taste

Instructions

1. If using very salty salmon, rinse it lightly and pat it dry before dicing.
2. Mix the salmon, tomatoes, onion, and green onion in a bowl.
3. Add the lime juice and black pepper.
4. Chill briefly before serving so the flavors come together.

Helpful Tips

• Dice the ingredients small for the best texture.
• Use firm ripe tomatoes so the salad does not turn watery too quickly.
• Serve cold as a side, not hot.

FAQ

Is lomi salmon cooked?

It is usually made with salted or preserved salmon rather than fresh raw fish.

What is lomi salmon served with?

It is often served with rice, meat, poi, or other Hawaiian and Pacific-style dishes.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 portion (1/4 recipe)
Calories	135 kcal
Fat	8 g
Saturated Fat	2 g
Carbohydrates	4 g
Protein	13 g
Sodium	820 mg
Cholesterol	24 mg

Haupia is a Hawaiian coconut pudding with a smooth, softly set texture and a clean coconut flavor. It is one of the easiest Pacific-style desserts to make at home, and it works well for warm weather, dessert trays, or a simple finish after a heavier meal.

If you enjoy this style of Pacific cooking, you may also want to try kalamai, Fiji custard pie.

Ingredients

• 2 cups coconut milk
• 1 cup water
• 1/2 cup sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Whisk the coconut milk, water, sugar, cornstarch, and salt together in a saucepan until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and turns glossy.
3. Stir in the vanilla extract.
4. Pour the pudding into a lightly greased dish and smooth the top.
5. Chill until fully set, then cut into squares to serve.

Helpful Tips

• Stir constantly once the mixture begins to thicken.
• Use full-fat coconut milk for the richest flavor.
• Chill well before slicing so the squares hold their shape.

FAQ

What does haupia taste like?

It tastes creamy and coconut-forward, with a soft but sliceable pudding texture.

Can haupia be served in cups?

Yes. It can be chilled in cups if you prefer a spoon dessert instead of squares.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 square (1/9 pan)
Calories	172 kcal
Fat	11 g
Saturated Fat	9 g
Carbohydrates	19 g
Protein	1 g
Sodium	45 mg
Cholesterol	0 mg

Samoa Recipe Upgrade

Ota ika is a Samoan raw fish dish with citrus, coconut cream, and fresh vegetables. The page has clear seafood search intent, so the upgrade strengthens the recipe path and connects it to kokoda, poisson cru, and other raw-fish pages.

By Pacific Island Recipe · Updated April 24, 2026

Start here

Ota ika is a Samoan raw fish dish with citrus, coconut cream, and fresh vegetables. The page has clear seafood search intent, so the upgrade strengthens the recipe path and connects it to kokoda, poisson cru, and other raw-fish pages.

Try next:

Poisson Cru Recipe (Tahitian Raw Fish in Coconut Milk)Make poisson cru with fresh fish, lime or lemon, coconut milk, and vegetables for a bright Tahitian raw fish dish.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.

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

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Ingredients

• 1 pound sashimi-quality white fish, diced
• 1/3 cup lime juice
• 1/2 teaspoon salt
• 1/2 small onion, sliced thin
• 1 tomato, diced
• 1/2 cucumber, diced
• 3/4 cup coconut cream
• Black pepper to taste

Steps

1. Place the diced fish in a bowl and toss it with the lime juice and salt.
2. Chill for 15 to 20 minutes until the outside of the fish turns opaque.
3. Drain away most of the lime juice.
4. Add the onion, tomato, and cucumber to the fish.
5. Fold in the coconut cream gently.
6. Season with black pepper and serve 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.

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

Panipopo Recipe (Samoan Coconut Buns)

Bake panipopo, soft Samoan coconut buns in sweet coconut sauce, for a rich island-style bread to share warm.

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 Pacific Raw Fish Recipes

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

Poisson Cru Recipe (Tahitian Raw Fish in Coconut Milk)

Make poisson cru with fresh fish, lime or lemon, coconut milk, and vegetables for a bright Tahitian raw fish dish.

View recipe

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

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	84 kcal
Fat	7.6 g
Saturated Fat	6.4 g
Carbohydrates	31.2 g
Protein	26.3 g
Sodium	508 mg
Cholesterol	61.2 mg

Fiji Recipe Upgrade

Vakalolo is a Fijian cassava and coconut dessert that belongs in the same cluster as lote, cassava pudding, and cassava cake. The upgraded page gives dessert readers clearer context and stronger internal links.

By Pacific Island Recipe · Updated April 24, 2026

Start here

Vakalolo is a Fijian cassava and coconut dessert that belongs in the same cluster as lote, cassava pudding, and cassava cake. The upgraded page gives dessert readers clearer context and stronger internal links.

Try next:

Lote (Cassava Desert) RecipeMake lote, a cassava dessert with Pacific island flavor, and browse related Fiji cassava and coconut sweet recipes.Cassava Pudding Recipe (Vakalavalava)Learn how to make cassava pudding, or vakalavalava, with grated cassava, coconut milk, and sugar for a simple Fiji dessert with a soft rich texture.

Want more Pacific recipes?

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

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Ingredients

• 2 pounds cassava, peeled and grated
• 1 cup brown sugar
• 1 1/2 cups coconut milk
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon butter for greasing

Steps

1. Heat the oven to 350 degrees Fahrenheit and grease a baking dish lightly.
2. Mix the grated cassava with the brown sugar, coconut milk, salt, and vanilla.
3. Pour the mixture into the prepared dish and spread it evenly.
4. Bake until the cassava is firm and the top is lightly golden, about 50 to 60 minutes.
5. Cool slightly before slicing so the dessert sets more cleanly.

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.

Fiji Custard Pie Recipe (Traditional Fijian Dessert)

Make Fiji custard pie with a soft base and smooth custard filling for a simple island dessert that slices well once cooled.

View recipe

Purini Recipe (Fijian Coconut Steam Pudding)

Make purini, a traditional Fiji coconut steam pudding, with a soft texture and lightly sweet flavor for family gatherings and island-style dessert tab.

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 Fijian Cassava Desserts

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

Lote (Cassava Desert) Recipe

Make lote, a cassava dessert with Pacific island flavor, and browse related Fiji cassava and coconut sweet recipes.

View recipe

Baked Cassava Cake Recipe (Tavioka Yaca)

Bake cassava cake, or tavioka yaca, with grated cassava, sugar, milk, and optional raisins for a simple Fiji dessert that slices well and serves easil.

View recipe

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	111 kcal
Fat	9.6 g
Saturated Fat	6.4 g
Carbohydrates	148.6 g
Protein	10.9 g
Sodium	96.8 mg
Cholesterol	0 mg

Loi feke is a Tongan octopus dish where tender seafood is cooked with onion and coconut cream until rich and satisfying. It is a strong island-style seafood meal, especially when served with root crops, rice, or another simple side that can balance the creamy sauce.

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

Ingredients

• 1 1/2 pounds cleaned octopus, cut into pieces
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 cup coconut cream
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped herbs or green onion

Instructions

1. Place the octopus in a saucepan with a little water and simmer until it starts to become tender.
2. Add the onion and garlic and continue cooking gently.
3. Pour in the coconut cream and remaining water.
4. Season with salt and black pepper.
5. Simmer until the octopus is tender and the sauce has thickened slightly.
6. Finish with chopped herbs or green onion and serve hot.

Helpful Tips

• Octopus needs gentle cooking to become tender rather than tough.
• Do not boil the coconut cream too hard or it can separate.
• Serve with plain sides so the seafood and coconut flavor stay central.

FAQ

What does loi feke taste like?

It tastes rich and savory, with tender seafood and a creamy coconut finish.

Can I use frozen octopus?

Yes. Thaw it first and cook it gently until tender.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	101 kcal
Fat	19.6 g
Saturated Fat	8.5 g
Carbohydrates	168.5 g
Sugar	0 g
Fiber	22.6 g
Protein	40.2 g
Sodium	359.1 mg
Cholesterol	10.9 mg

Cook Islands Recipe Upgrade

Rukau is a Cook Islands taro leaf dish cooked with coconut cream until tender and rich. This upgrade gives the page a stronger recipe-first layout and links it into taro leaf dishes readers can compare.

By Pacific Island Recipe · Updated April 24, 2026

Start here

Rukau is a Cook Islands taro leaf dish cooked with coconut cream until tender and rich. This upgrade gives the page a stronger recipe-first layout and links it into taro leaf dishes readers can compare.

Try next:

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.Palusami RecipeMake Palusami Recipe with this Pacific Island Recipe, using simple ingredients and a practical home-style method for a flavorful meal.

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 pound taro leaves or similar cooking greens
• 1 cup coconut cream
• 1/2 small onion, sliced thin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water

Steps

1. Trim and wash the taro leaves well, removing any tough stems.
2. Place the leaves and onion into a saucepan with the water.
3. Cook gently until the leaves start to soften.
4. Add the coconut cream, salt, and black pepper.
5. Continue cooking on low heat until the leaves are fully tender and the sauce has thickened slightly.
6. Serve hot as a side dish.

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.

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

Poisson Cru Recipe (Tahitian Raw Fish in Coconut Milk)

Make poisson cru with fresh fish, lime or lemon, coconut milk, and vegetables for a bright Tahitian raw fish dish.

View recipe

Vudi Vakasoso (Plantain in Coconut Milk)

Make vudi vakasoso with plantain and coconut milk for a soft Fiji-style side or dessert with simple island flavor.

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 Leaf Recipes

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

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

Palusami Recipe

Make Palusami Recipe with this Pacific Island Recipe, using simple ingredients and a practical home-style method for a flavorful meal.

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	75 kcal
Fat	10.3 g
Saturated Fat	8.6 g
Carbohydrates	43 g
Protein	21.1 g
Sodium	340.4 mg
Cholesterol	10.8 mg

Puligi is a Fijian steamed pudding with a rich, dense texture and the sort of warm fruit-and-spice flavor that makes it feel special at gatherings. It is often served sliced and shared, and it works well when you want a dessert that feels more traditional and substantial than a lighter cake.

If you enjoy this style of Pacific cooking, you may also want to try purini, Fiji custard pie.

Ingredients

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup brown sugar
• 1/2 cup breadcrumbs
• 1/2 cup raisins or mixed dried fruit
• 1/2 cup melted butter
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions

1. Grease a pudding basin or heatproof bowl and prepare a steaming setup.
2. Whisk the flour, baking powder, cinnamon, nutmeg, brown sugar, breadcrumbs, and dried fruit together.
3. Mix the melted butter, eggs, milk, and vanilla in a separate bowl.
4. Combine the wet and dry mixtures to form a thick batter.
5. Spoon the batter into the prepared basin and cover it tightly.
6. Steam the pudding until firm and cooked through, about 1 1/2 to 2 hours.
7. Cool slightly before turning it out and slicing to serve.

Helpful Tips

• Check the steamer water during cooking so it does not run dry.
• Do not overfill the basin because the pudding will rise while steaming.
• Serve warm for the softest texture.

FAQ

What is puligi similar to?

It is similar to a steamed fruit pudding, with a dense and sliceable texture.

Can puligi be made ahead?

Yes. It keeps well and can be warmed again before serving.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	278 kcal
Fat	18.5 g
Saturated Fat	8.8 g
Carbohydrates	46.3 g
Sugar	0.2 g
Fiber	0.5 g
Protein	8.9 g
Sodium	169.5 mg
Cholesterol	130.1 mg

Miti eteni is a Fijian fish and greens dish where coconut sauce carries the flavor of the seafood and the leafy vegetables. It is savory, rich, and practical for a family meal, especially when served with rice, taro, cassava, or another plain side that balances the coconut sauce.

If you enjoy this style of Pacific cooking, you may also want to try kokoda, rourou.

Ingredients

• 1 pound white fish fillets, cut into chunks
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1 small onion, sliced
• 2 cups leafy greens such as taro leaves, spinach, or similar greens
• 1 1/2 cups coconut milk
• 1 tomato, diced
• 1/2 teaspoon black pepper

Instructions

1. Season the fish lightly with lime juice and salt and set it aside for a few minutes.
2. Place the onion and greens in a saucepan or deep pan.
3. Add the fish pieces and scatter the tomato over the top.
4. Pour in the coconut milk and season with black pepper.
5. Simmer gently until the fish is cooked and the greens are tender, about 15 to 20 minutes.
6. Taste and adjust the seasoning before serving hot.

Helpful Tips

• Do not boil hard or the fish can break apart too much.
• Use firm fish so the pieces hold together in the coconut sauce.
• Serve with plain starches to absorb the sauce.

FAQ

What greens are used in miti eteni?

Taro leaves are traditional, but other cooking greens can work when taro leaves are not available.

Can I use canned coconut milk?

Yes. A good full-fat canned coconut milk works well in this dish.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	84 kcal
Fat	15.1 g
Saturated Fat	12.7 g
Carbohydrates	56.9 g
Sugar	0 g
Fiber	33.5 g
Protein	36.8 g
Sodium	662.2 mg
Cholesterol	61.2 mg

Pani keikei is a Fijian comfort dish made with small pieces of dough simmered in sweetened coconut milk until soft and glossy. It can lean breakfast-like or dessert-like depending on how sweet you make it, and it is one of those practical home dishes that feels simple, filling, and unmistakably Pacific Island in flavor.

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

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup water
• 2 cups coconut milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract

Instructions

1. Mix the flour, baking powder, and salt in a bowl.
2. Add the water and bring the dough together until smooth but not sticky.
3. Pinch off small pieces of dough and roll or flatten them lightly.
4. Bring the coconut milk and sugar to a gentle simmer in a saucepan.
5. Drop the dough pieces into the simmering coconut milk and cook until they puff and become tender.
6. Stir gently so the sauce thickens around the dough pieces without breaking them.
7. Finish with vanilla and serve warm.

Helpful Tips

• Keep the coconut milk at a gentle simmer so the dough cooks evenly.
• Do not make the dough pieces too large or the centers may stay dense.
• Serve warm for the softest texture.

FAQ

Is pani keikei a breakfast or a dessert?

It can be served as either, depending on how sweet you make the coconut milk.

What does pani keikei taste like?

It tastes soft and lightly chewy, with a warm coconut sweetness around the dough.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	374 kcal
Fat	13.7 g
Saturated Fat	11.3 g
Carbohydrates	122.8 g
Sugar	0.1 g
Fiber	27.4 g
Protein	27.3 g
Sodium	186.4 mg
Cholesterol	10.8 mg

Kalamai is a rich Samoan-style coconut dessert with a thick, glossy texture and a deep brown sugar sweetness. It is simple in ingredients but satisfying in flavor, making it a good choice for dessert trays, small festive portions, or anyone wanting a Pacific Island sweet that feels more traditional than cake or pie.

If you enjoy this style of Pacific cooking, you may also want to try Fiji custard pie, faikakai topai.

Ingredients

• 1 1/2 cups coconut milk
• 1 cup brown sugar
• 1/2 cup cornstarch or arrowroot starch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon butter

Instructions

1. Whisk the coconut milk, brown sugar, starch, and salt together in a saucepan until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens noticeably.
3. Add the vanilla and butter and keep stirring until the dessert becomes glossy and very thick.
4. Pour the kalamai into a lightly greased dish or small cups.
5. Cool until set, then serve at room temperature or chilled.

Helpful Tips

• Keep stirring so the starch does not lump as the mixture thickens.
• Use a lower heat near the end to avoid scorching the sugar.
• Cut into small portions because the dessert is rich.

FAQ

What is kalamai made from?

Kalamai is usually made from coconut milk, sugar, and a starch that thickens it into a rich dessert.

Is kalamai served hot or cold?

It can be served either way, but many people prefer it once it has cooled and set.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	169 kcal
Fat	9.6 g
Saturated Fat	7.2 g
Carbohydrates	62.9 g
Sugar	0.1 g
Fiber	15.5 g
Protein	9.5 g
Sodium	93.1 mg
Cholesterol	4.4 mg