Vudi Vakasoso (Plantain in Coconut Milk)

Ingredients

• A sharp knife for clean prep
• A sturdy pot, skillet, or bowl suited to the recipe
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• 2 ripe plantains
• 1 cup coconut milk
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon butter
• 1/4 cup chopped walnuts or almonds (optional)
• Peel the plantains and slice them into 1/4-inch thick rounds.
• Read the full method once before cooking so the timing and texture make sense.
• 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.
• 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.
• These recipes pair naturally with this page and give readers a better path into the rest of the archive.
• Make kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.
• Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.

Steps

1. A tasting spoon so seasoning can be adjusted before serving
2. In a medium saucepan, combine the coconut milk, sugar, salt, cinnamon, and nutmeg. Bring to a simmer over medium heat, stirring occasionally.
3. Add the plantains to the saucepan and reduce the heat to low. Simmer for 10-15 minutes, or until the plantains are tender.
4. Remove the saucepan from the heat and stir in the butter until melted. Transfer the plantains to a serving dish and pour the coconut milk mixture over the top.
5. Sprinkle with chopped walnuts or almonds, if using. Serve immediately
6. Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.
7. Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.
8. Bake soft lolo buns with coconut filling or sauce for a sweet Pacific Island coconut bun that works for tea time and sharing.

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.