Faikakai esi adds another clearly named Tongan dessert and gives the fruit-dessert side of the archive more depth. It helps the site cover island papaya in a softer dessert format rather than only salads and savory dishes.
If you enjoy this style of Pacific cooking, you may also want to try faikakai topai, pawpaw coconut salad.
Ingredients
- 3 cups ripe papaya, diced
- 1 cup coconut cream
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 pinch salt
Instructions
- Cook the papaya gently until it softens.
- Stir in coconut cream, sugar, and salt.
- Mix cornstarch with a little water and add it to the pot.
- Cook until lightly thickened.
- Serve warm or chilled.
Helpful Tips
- Use ripe but not mushy papaya for the best texture.
- Do not boil hard once the coconut cream is added.
FAQ
Is this very sweet?
It is gently sweet rather than heavily sugary.
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Can it be chilled?
Yes, it firms up nicely after cooling.
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Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 177 kcal |
| Fat | 6.5 g |
| Saturated Fat | 5.6 g |
| Carbohydrates | 66.7 g |
| Protein | 7.3 g |
| Sodium | 6469.1 mg |
| Cholesterol | 0 mg |
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