Keke Vai Ipu

Name: Keke Vai Ipu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Tongan
Ingredients: 3 cups flour; 1 cup coconut cream; 1/2 cup sugar; 1 tbsp baking powder; 1/4 tsp salt; 2 tbsp butter, melted; 1 tsp vanilla; 1/4 cup grated coconut

Keke Vai Ipu (KEH-keh vie EE-poo)

Tongan Coconut Bread

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 278 kcal

Sweet bread made with coconut cream and baked until golden. A Tongan bakery favorite.

Nutrition & Info

Protein 5.0g

Carbs 42.0g

Fat 10.0g

Protein Carbs Fat

Dietary

nut-free vegetarian

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

mixing bowl oven

Presentation Guide

Vessel: basket

Garnishes: butter

Accompaniments: tea

Ingredients

3 cups flour
1 cup coconut cream
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
2 tbsp butter, melted
1 tsp vanilla
1/4 cup grated coconut

Instructions

1
Mix flour, baking powder, sugar, salt.
2
Add coconut cream, butter, vanilla.
3
Knead into soft dough.
4
Fold in grated coconut.
5
Shape into a round loaf.
6
Bake at 180C for 30 minutes until golden.

💡

Did You Know?

Keke vai ipu literally translates to cup cake in Tongan but refers to this coconut bread loaf.

Chef's Notes

Equipment Tips

mixing bowl
oven

Garnishing

butter

Accompaniments

tea

The Story Behind Keke Vai Ipu

Bread baking was introduced to Tonga by missionaries in the 19th century. Tongans adapted recipes by replacing water and milk with coconut cream.

The resulting sweet, coconut-rich bread has become a defining feature of Tongan baking.

Keke vai ipu is served at Sunday meals, church functions, and celebrations.

🕐 Traditionally enjoyed breakfast, sunday 📜 Origins: 19th century

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