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
- Whisk the coconut milk, brown sugar, starch, and salt together in a saucepan until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens noticeably.
- Add the vanilla and butter and keep stirring until the dessert becomes glossy and very thick.
- Pour the kalamai into a lightly greased dish or small cups.
- 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 |
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