Soft cubes of boiled taro smothered in a rich, sweet coconut caramel sauce made from coconut cream and brown sugar, a quintessential Samoan dessert.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: banana leaf-lined platter
Garnishes: extra coconut caramel drizzle
Accompaniments: fresh tropical fruit
Instructions
-
1
Boil taro cubes in salted water until tender, about 20 min. Drain.
-
2
In a heavy saucepan, combine coconut cream and brown sugar over medium heat.
-
3
Stir constantly until mixture thickens and turns a deep caramel color, about 10-12 min.
-
4
Arrange taro on a serving dish and pour the coconut caramel sauce over the top.
-
5
Serve warm or at room temperature.
Did You Know?
Fa'ausi is one of the first foods Samoan children learn to love and is always present at Sunday lunch after church.
Chef's Notes
Equipment Tips
- large pot
- heavy saucepan
Garnishing
extra coconut caramel drizzle
Accompaniments
fresh tropical fruit
The Story Behind Fa'ausi
Fa'ausi is deeply rooted in ancient Polynesian cooking traditions where taro and coconut were the two foundational crops. The dish represents the ingenious simplicity of Samoan dessert-making, transforming just three ingredients into something deeply satisfying and ceremonially important.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!