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