Prep: 5 mins | Cook: 15–20 mins | Total: 20–25 mins | Serves: 4–6
Best For: Breakfast, everyday meals, pairing with koko Samoa

Introduction

Alaisa fa’apopo is a classic Samoan staple made from cooked medium-grain rice mixed with salted coconut cream. It’s savoury, comforting, and incredibly simple — the kind of meal that instantly reminds you of home.

Traditionally served with a hot cup of sweet koko Samoa, the combination creates a perfect salty–sweet pairing. Many people lightly dip a spoonful of coconut rice into their koko before eating — a nostalgic and delicious balance of flavours that works beautifully any time of day, not just for breakfast.

This version follows the simple, authentic Samoan method used in many households — including my dad’s special rolling-pin technique to help the coconut cream absorb evenly through the rice.

Gathering the Ingredients

You will need:

• 2 cups medium-grain rice

• Water (for cooking the rice)

• 1 can (400ml) coconut cream

• 1 teaspoon salt, or to taste

Optional additions:

• Use KARA coconut cream for a richer, thicker flavour

• Add extra coconut cream for a more lololo finish

Instructions

1. Cook the rice
   Cook the medium-grain rice as you normally would — on the stovetop or in a rice cooker.
   Once cooked, turn off the heat and let it sit for 1–2 minutes.

2. Prepare the coconut mixture
   In a jug or bowl, stir together coconut cream and salt.
   Adjust salt to taste — alaisa fa’apopo is savoury, not sweet.

3. Create pockets in the rice
   Using a rolling pin, spoon handle, or similar tool, gently create small holes or pockets throughout the cooked rice.
   This allows the coconut cream to soak evenly — a well-known method in many Samoan households.

4. Pour in the coconut cream
   Pour the salted coconut mixture into the holes and across the rice.
   Allow it to seep through, then gently stir to coat all the grains.

5. Serve
   Serve warm, traditionally with a cup of hot sweet koko Samoa.
   Add extra salt if needed.

Helpful Tips

• Medium-grain rice gives the best texture (the same rice used for koko alaisa).

• The salty coconut rice paired with sweet koko Samoa creates a classic Samoan salty–sweet combo.

• Add more coconut cream if you prefer a richer or more lololo version.

• Stir gently to avoid breaking the rice.

• Great warm or at room temperature.

Why This Recipe Works

• Only 3 main ingredients

• Authentic Samoan home-style method

• Quick and beginner-friendly

• Comforting, savoury flavour

• Perfect pairing with koko Samoa

Explore More Pacific Recipes

If you enjoyed this dish, you might also like:

• Koko Alaisa (Samoan Cocoa Rice Porridge)

• Fa’alifu Talo (Taro in Coconut Cream)

• Palusami (Lu’au Taro Leaves in Coconut Cream)