Biscuits in coconut milk comes straight from the Rotuma archive, where it is described as a favorite after long days of sport and work. It adds a practical island snack to the site and shows how simple pantry foods are often turned into something special with fresh lolo.
If you enjoy this style of Pacific cooking, you may also want to try faraoa funpana, pia niue.
Ingredients
- 2 pounds hard plain biscuits
- 2 fresh coconuts, grated and squeezed for cream
- 2 to 3 tablespoons sugar
- A little water, if needed, to loosen the coconut cream
Instructions
- Grate the coconuts and squeeze out the cream to make fresh lolo.
- Add a little water if needed so the coconut cream is rich but pourable.
- Stir in sugar to taste.
- Break the biscuits into bite-sized pieces and place them in a bowl.
- Pour the sweetened coconut cream over the biscuits and serve before they become soggy.
Helpful Tips
- Use firm plain biscuits so they hold their shape when soaked.
- Serve right away to keep the texture soft but not mushy.
FAQ
Should the biscuits be fully soaked?
No. The Rotuma version works best when the biscuits soften slightly but still keep some structure.
Can canned coconut milk be used?
Yes, though fresh squeezed coconut cream gives the richest result.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 105 kcal |
| Fat | 9.3 g |
| Saturated Fat | 5.6 g |
| Carbohydrates | 22.8 g |
| Protein | 15.4 g |
| Sodium | 553.6 mg |
| Cholesterol | 25.6 mg |
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