Takihi is a Cook Islands dish made with pawpaw, coconut cream, and onion baked together until soft and fragrant. It sits somewhere between a side dish and a lightly sweet bake, which makes it especially useful when you want something that feels traditional, tropical, and a little different from standard vegetable dishes.
If you enjoy this style of Pacific cooking, you may also want to try vudi vakasoso, haupia.
Ingredients
- 1 medium green papaya or firm pawpaw, peeled and grated
- 1 small onion, sliced thin
- 1 cup coconut cream
- 2 tablespoons butter, melted
- 1/2 teaspoon sea salt
- 1 tablespoon sugar
Instructions
- Heat the oven to 350 degrees Fahrenheit and grease a baking dish lightly.
- Spread the grated pawpaw and sliced onion in the dish.
- Mix the coconut cream, melted butter, salt, and sugar.
- Pour the mixture over the pawpaw evenly.
- Bake until the pawpaw is tender and the top is lightly golden, about 45 to 55 minutes.
- Serve warm.
Helpful Tips
- Use a firmer pawpaw or green papaya so it holds texture better during baking.
- Do not oversalt because the dish should stay gently sweet and savory.
- Serve warm rather than piping hot.
FAQ
Is takihi sweet or savory?
It is both. The coconut and pawpaw make it lightly sweet, while onion and salt give it a savory balance.
Can takihi be served as a side dish?
Yes. It is commonly served as a side, though some people also enjoy it like a light baked dessert.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 scoop (1/6 dish) |
| Calories | 165 kcal |
| Fat | 11 g |
| Saturated Fat | 9 g |
| Carbohydrates | 18 g |
| Protein | 1 g |
| Sodium | 230 mg |
| Cholesterol | 10 mg |
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