Po’oi vi is described in the Rotuma archive as a refreshing dessert-drink made in large basins during vi season. It gives the site a named Rotuman fruit recipe that feels very different from the heavier starch sweets and baked dishes.
If you enjoy this style of Pacific cooking, you may also want to try otai, faikakai esi.
Ingredients
- 4 ripe vi fruits
- 1/2 cup sugar
- 1 cup coconut milk
- 1/4 cup grated coconut or young coconut flesh, optional
- 1 cup cold water or young coconut juice
- Ice cubes
Instructions
- Peel and finely grate the vi, avoiding the stringy parts.
- Stir in the sugar and let it stand briefly so the sugar dissolves.
- Add coconut milk and optional grated or young coconut flesh.
- Pour in cold water or young coconut juice until the texture is drinkable but still rich.
- Chill with ice and serve cool, traditionally in coconut shell halves.
Helpful Tips
- A mix of ripe and green vi can be used for a more layered flavor.
- Serve very cold for the most refreshing result.
FAQ
Is po’oi vi a dessert or a drink?
The Rotuma archive presents it as both a dessert and a thirst-quencher, depending on how thick you make it.
What is a traditional serving vessel?
The source specifically suggests serving po’oi in grated coconut shell halves.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 253 kcal |
| Fat | 10.3 g |
| Saturated Fat | 7.4 g |
| Carbohydrates | 64 g |
| Protein | 19.9 g |
| Sodium | 4281.6 mg |
| Cholesterol | 25.3 mg |
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