Fa’ausi Maukegi (A Pumpkin Dessert 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 Pumpkin

Fa’ausi Maukegi is a traditional Samoan dessert made using pumpkin, prepared in a way similar to fa’apapa before being folded through a coconut caramel sauce. The pumpkin is cooked, mashed, shaped, and baked, then cut into bite-sized pieces and coated in the rich sauce.

This recipe reflects the adaptability of Samoan home cooking — using what is available and making something filling, comforting, and meant to be shared. While some families add coconut cream to the pumpkin mixture, mashed pumpkin and flour alone create a beautiful base, making this dish affordable and accessible.

Ingredients for Fa’ausi Maukegi

For the pumpkin parcels:

• 1 medium pumpkin, peeled and chopped

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

• Water, for boiling

• Aluminium foil

For the coconut caramel sauce:

• 1 cup raw sugar (adjust to taste)

• 1 can coconut cream

Optional:

• Coconut cream added to the pumpkin mixture

• Tapioca flour for a chewier texture

Step-by-Step Instructions

1. Cook the pumpkin
   Boil the pumpkin in water until very soft. Drain well and mash until smooth.

2. Form the dough
   Gradually add plain flour to the mashed pumpkin, mixing until a soft, wet dough 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 the parcels are cooked through and set.

5. Cool and prepare
   Remove from the oven and allow to cool slightly. Peel away the foil and cut the baked pumpkin 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 pumpkin pieces to the warm coconut caramel sauce and gently stir until all pieces are well coated.

Helpful Tips

• Drain pumpkin well to avoid a watery dough

• Add flour gradually to control texture

• Make extra coconut caramel, as the pumpkin absorbs sauce

• Adjust sweetness by adding more coconut cream if needed

Why This Recipe Works

• Uses simple, budget-friendly ingredients

• Traditional method rooted in Samoan home cooking

• Adaptable based on availability

• Naturally comforting and filling

• Perfect for sharing with family

Explore More Family-Friendly Recipes

If you enjoyed this recipe, you may also love:

• Panipopo (Samoan Coconut Sweet Buns)

• Pisua (Baked Tapioca Pearls in Coconut Caramel)

• Fa’apapa (Traditional Samoan Coconut Pockets)