Vakalolo is a Fijian dessert made with cassava, coconut, and sugar, then baked or steamed until rich and dense. It is simple in ingredients but deeply satisfying, and it works especially well when you want a traditional Pacific Island sweet that feels earthy, filling, and shareable.
If you enjoy this style of Pacific cooking, you may also want to try cassava cake, kalamai.
Ingredients
- 2 pounds cassava, peeled and grated
- 1 cup brown sugar
- 1 1/2 cups coconut milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon butter for greasing
Instructions
- Heat the oven to 350 degrees Fahrenheit and grease a baking dish lightly.
- Mix the grated cassava with the brown sugar, coconut milk, salt, and vanilla.
- Pour the mixture into the prepared dish and spread it evenly.
- Bake until the cassava is firm and the top is lightly golden, about 50 to 60 minutes.
- Cool slightly before slicing so the dessert sets more cleanly.
Helpful Tips
- Use freshly grated cassava if possible for the best texture.
- Do not underbake or the center can stay too loose.
- Serve warm or at room temperature.
FAQ
What does vakalolo taste like?
It tastes rich, lightly caramelized, and coconut-forward, with a dense cassava texture.
Can vakalolo be made ahead?
Yes. It slices well after cooling and can be served later the same day.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 square (1/8 pan) |
| Calories | 410 kcal |
| Fat | 18 g |
| Saturated Fat | 15 g |
| Carbohydrates | 60 g |
| Protein | 2 g |
| Sodium | 140 mg |
| Cholesterol | 4 mg |
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