~538 cal · 4g protein · 71g carbs · 27g fat (estimated, per serving)
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Sticky caramel-brown coconut pudding squares
🇹🇻 Funafuti
Fekei is a Tuvaluan sweet pudding built from the atoll's staples: grated pulaka (swamp taro) or ripe banana cooked down with coconut cream and a little sugar until thick, sticky, and caramelized. Cut into pieces, it serves as a filling breakfast or a treat at island gatherings.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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4 cups pulaka (swamp taro) or ripe banana, grated
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2 cups coconut cream
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1/2 cup sugar
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1 pinch pinch of salt
Instructions
1
Grate the pulaka (or mash very ripe banana) into a heavy pot.
2
Stir in the coconut cream, sugar, and salt until smooth.
3
Cook over low heat, stirring constantly, until thick, sticky, and pulling from the sides of the pot, about 25 minutes.
4
Spread into a dish to set, then cut into pieces and serve warm or cooled.
Tuvaluan atoll tradition, Funafuti.
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🌏 While it simmers — know your destination
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Funafuti. A low atoll capital sustained by pulaka and fish.
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Tuvalu. Low-lying atolls sustained by pulaka and the sea.
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Oceania. Island kitchens where coconut and the sea rule.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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Pulaka with Coconut Fish
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