Tulolo adds a Tuvalu dessert name to the archive and keeps the sweets section broad across the Pacific instead of clustering only around better-known islands. It fits the soft coconut dessert lane while still giving readers a distinct island name and page to find.
If you enjoy this style of Pacific cooking, you may also want to try faikai noa, supo esi.
Ingredients
- 1 cup starch such as tapioca or arrowroot
- 1 cup coconut cream
- 1/3 cup sugar
- 1/2 cup water
- 1 pinch salt
Instructions
- Mix the starch with water until smooth.
- Warm the coconut cream with sugar and a pinch of salt.
- Stir the starch mixture into the warm coconut cream.
- Cook gently until thick and glossy.
- Serve warm or chilled.
Helpful Tips
- Stir constantly once the starch goes in.
- A lighter hand with sugar keeps the coconut flavor forward.
FAQ
Is tulolo served hot or cold?
It can be enjoyed either way depending on texture preference.
Is it closer to pudding or dumplings?
This version lands closer to a soft pudding.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 193 kcal |
| Fat | 8.9 g |
| Saturated Fat | 5.6 g |
| Carbohydrates | 58.9 g |
| Protein | 13.5 g |
| Sodium | 6795.5 mg |
| Cholesterol | 7.2 mg |
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