Laplap is a traditional Vanuatu dish made with grated root crops, coconut cream, and a leaf-wrapped bake that turns dense, savory, and deeply satisfying. It is one of the most recognizable foods from Vanuatu and works well as a shared meal or a sturdy side dish with fish or meat.
If you enjoy this style of Pacific cooking, you may also want to try cassava cake, palusami.
Ingredients
- 2 pounds cassava or taro, peeled and grated
- 1 cup coconut cream
- 1 small onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon oil
- Banana leaves or baking paper for lining
Instructions
- Heat the oven to 350 degrees Fahrenheit and line a baking dish with banana leaves or baking paper.
- Squeeze a little excess liquid from the grated root crop if it seems very wet.
- Mix the grated cassava or taro with the onion, salt, pepper, and oil.
- Spread half of the mixture into the lined dish.
- Pour the coconut cream over the center layer and cover it with the remaining root crop mixture.
- Wrap or cover the dish and bake until firm and cooked through, about 60 to 75 minutes.
- Rest the laplap for a few minutes before slicing and serving.
Helpful Tips
- Cassava and taro can both work, but they give slightly different texture.
- If using banana leaves, soften them briefly over heat so they do not crack.
- Serve the laplap warm so the coconut layer stays tender.
FAQ
What is laplap made from?
Laplap is usually made from grated root crops such as cassava, yam, breadfruit, or taro, depending on what is available.
Is laplap sweet or savory?
This version is savory, though some regional and family versions can lean sweeter.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 0 kcal |
| Fat | 7.2 g |
| Saturated Fat | 5.8 g |
| Carbohydrates | 168.4 g |
| Sugar | 0 g |
| Fiber | 21.9 g |
| Protein | 10.2 g |
| Sodium | 199.9 mg |
| Cholesterol | 0 mg |
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