Fa‘apapa (Traditional Samoan Coconut Pockets)

Prep: 15 mins | Cook: 40–50 mins | Total Time: 55–65 mins | Serves: 6–8 pieces
Best For: Breakfast, afternoon tea, pairing with koko, everyday family comfort

A Simple Coconut Dish Made the Samoan Way

Fa‘apapa is a traditional Samoan coconut dish that sits somewhere between bread and pudding. Dense, filling, and gently sweet, it is not meant to rise like a loaf or be light and fluffy. Instead, it is cooked in small portions and enjoyed plain, warm, and satisfying.

In many families, fa‘apapa is made with just a handful of ingredients — flour, coconut, sugar, coconut cream, and water — mixed into a soft, sticky batter rather than a kneaded dough. Each portion is wrapped and baked individually, creating palm-sized pieces that are perfect for sharing.

Fa‘apapa is commonly enjoyed alongside a cup of koko, especially for breakfast or morning tea.

A Cultural Note

Fa‘apapa has long been part of Samoan home cooking. Traditionally, it was prepared and cooked underground in an umu, using hot stones and embers — much like taro, fa‘i (banana), lu‘au, and whole pigs.

In earlier times, the mixture was wrapped in leaves from a tree known as lau gapāpā. Coconut cream was often used to coat the leaves so the fa‘apapa wouldn’t stick during cooking — similar to how buttered foil is used today. While the exact origin of the name fa‘apapa cannot be confirmed, it is believed this wrapping method may have influenced it.

In modern kitchens, foil is commonly used for convenience, but the heart of the dish remains the same.

Ingredients

• 2 cups plain flour

• ½ cup sugar (adjust to taste)

• 1 cup shredded or desiccated coconut

• ¾ cup coconut cream

• Water, as needed to create a wet, sticky mixture

• Butter (for greasing foil)

Optional variations:

• Mashed ripe fa‘i (banana)

• Mashed esi (pawpaw/papaya)

• Plain version without shredded coconut

Instructions

1. Prepare the mixture
   In a bowl, combine flour, sugar, shredded coconut, and coconut cream.
   Gradually add water and mix until the batter is wet, sticky, and spoonable — not dry and not kneadable.

2. Prepare the foil
   Cut square pieces of foil and lightly butter the centre to prevent sticking.

3. Assemble
   Scoop some mixture onto the buttered foil. Fold the foil neatly around the mixture, shaping it into a small, rectangular or rounded parcel about the size of your palm.

4. Bake
   Place parcels onto a baking tray and bake at 180°C (350°F) for 40–50 minutes, or until cooked through and lightly golden.

5. Rest & serve
   Allow fa‘apapa to rest briefly before opening. Serve warm.

Helpful Tips

• The mixture should remain soft and sticky — avoid adding too much flour.

• Smaller parcels cook more evenly.

• Fa‘apapa is traditionally eaten plain but can be enjoyed with toppings if desired.

Why This Recipe Works

• Minimal, affordable ingredients

• Dense and filling — not bread-like

• Easy to adapt with fruit or coconut variations

• Best enjoyed warm with koko and shared with others

Explore More Comforting Family Meals

If you loved this recipe, you may also enjoy:

• Koko Alaisa (Samoan Cocoa Rice)

• Panipopo (Samoan Coconut Buns)

• Pacific Island & Samoan Recipes