Vakalolo Recipe (Fijian Cassava and Coconut Dessert)

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

Steps

1. Heat the oven to 350 degrees Fahrenheit and grease a baking dish lightly.
2. Mix the grated cassava with the brown sugar, coconut milk, salt, and vanilla.
3. Pour the mixture into the prepared dish and spread it evenly.
4. Bake until the cassava is firm and the top is lightly golden, about 50 to 60 minutes.
5. Cool slightly before slicing so the dessert sets more cleanly.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.