Fa’ausi Esi (Pawpaw in Coconut Caramel)

Prep: 20 minutes | Cook: 45 minutes | Total: 65 minutes | Serves: 6
Best For: Desserts, gatherings, island treats

A Traditional Samoan Dessert Made With Pawpaw

Fa’ausi Esi is a traditional Samoan dessert prepared using ripe pawpaw, scraped from the skin and mixed with flour to form a soft mixture, similar to the method used for fa’apapa and fa’ausi maukegi. The pawpaw mixture is baked in foil parcels, then cut into bite-sized pieces and folded through a coconut caramel sauce.

This method reflects Samoan home cooking — practical, adaptable, and guided by what is available. Blending the pawpaw is optional; some prefer to leave it lightly textured. Once coated in coconut caramel, the baked pawpaw becomes soft, sweet, and deeply comforting.

Ingredients for Fa’ausi Esi

For the pawpaw parcels:

• 1 large ripe pawpaw (esi), scraped from the skin

• Plain flour (enough to form a soft, wet mixture)

• Aluminium foil

For the coconut caramel sauce:

• 1 cup raw sugar (adjust to taste)

• 1 can coconut cream

Optional:

• Coconut cream added to the pawpaw mixture

• Blending the pawpaw for a smoother texture

• Tapioca flour for a chewier outcome

Step-by-Step Instructions

1. Prepare the pawpaw
   Cut the pawpaw open and scrape out the flesh. Leave as is for texture or lightly blend if preferred.

2. Form the mixture
   Gradually add plain flour to the scraped pawpaw, mixing until a soft, wet mixture forms that holds together.

3. Shape and wrap
   Spoon the mixture onto foil and shape into parcels roughly the size of your hand. Wrap securely.

4. Bake the parcels
   Bake at 180°C (350°F) until cooked through and set.

5. Cool and cut
   Remove from the oven and allow to cool slightly. Peel away foil and cut the baked pawpaw into small, square bite-sized pieces.

6. Make the coconut caramel sauce
   Add raw sugar to a non-stick pot over low heat and melt slowly, stirring carefully to avoid burning. Once melted, add coconut cream and stir continuously until smooth. Turn off heat.

7. Combine and finish
   Add the pawpaw pieces to the warm coconut caramel sauce and gently stir until all pieces are well coated.

Helpful Tips

• Use ripe pawpaw for natural sweetness

• Add flour gradually to avoid a dry mixture

• Make extra coconut caramel, as the pawpaw absorbs sauce

• Adjust sweetness by adding more coconut cream if needed

Why This Recipe Works

• Traditional preparation rooted in Samoan home cooking

• Uses simple, affordable ingredients

• Adaptable texture based on preference

• Naturally comforting and filling

• Perfect for sharing

Explore More Family-Friendly Recipes

If you enjoyed this recipe, you may also love:

• Fa’ausi Maukegi (Pumpkin in Coconut Caramel)

• Pisua (Baked Tapioca Pearls in Coconut Caramel)

• Fa’apapa (Traditional Samoan Coconut Pockets)