Vakalolo is a Fijian dish of grated white yam or another tuber mixed with coconut.

Local types of yam or taro were traditionally used, though cassava is also commonly used today. Whichever tuber you use can be grated finely with a large grater. Even a coconut grater or perhaps a fork could work.

Combine the grated tuber with dark brown sugar, grated coconut, and the coconut water, adding more water as needed to get a thick pudding consistency. Spread on layered banana leaf, wrap, and steam or roast.

It can be made in one large parcel or smaller parcels. If you don’t have fresh coconut, coconut cream can be used.

Vakalolo is similar to Hawaiian kulolo. Other Polynesian cuisines have related dishes. Similar dishes can even be found in the Philippines, such as binakol from Waray cuisine.

Recipe

Ingredients

• 1 yam or taro or other tuber, grated
• ½ mature coconut, grated [substitute coconut cream]
• ½ cup coconut water and additional water as needed
• ½ cup dark brown sugar

Method

• combine yam, coconut, water, sugar
• wrap mixture in banana leaf
• steam or roast 20 minutes