Fa’ausi Talo (Samoan Taro in Coconut Caramel)

Prep: 25 minutes | Cook: 45 minutes | Total: 70 minutes | Serves: 6
Best For: Desserts, gatherings, island treats

A Traditional Samoan Dessert Made With Taro

Fa’ausi Talo is a traditional Samoan dessert prepared using grated taro, mixed with flour and coconut cream to form a soft, wet mixture. The mixture is shaped into parcels, baked in foil, then cut into bite-sized pieces and folded through a coconut caramel sauce.

This method follows the same approach used for other Fa’ausi variations, reflecting Samoan home cooking — practical, adaptable, and guided by what is available. The grated taro gives the dessert a hearty texture, making it especially filling and comforting.

Ingredients for Fa’ausi Talo

For the taro parcels:

• 2–3 medium taro, peeled and grated

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

• ½–1 cup coconut cream (as needed)

• Aluminium foil

For the coconut caramel sauce:

• 1 cup raw sugar (adjust to taste)

• 1 can coconut cream

Optional:

• Tapioca flour for a chewier texture

• Extra coconut cream added to the taro mixture

Step-by-Step Instructions

1. Prepare the taro
   Peel and grate the taro finely into a bowl.

2. Form the mixture
   Add coconut cream to the grated taro, then gradually mix in plain flour 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 firm to the touch.

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

Helpful Tips

• Grate taro finely for even cooking

• Add flour gradually to avoid a dry mixture

• Always cook taro fully before eating

• Make extra coconut caramel, as taro absorbs sauce

Why This Recipe Works

• Traditional grated-taro preparation

• Simple ingredients with deep cultural roots

• Filling and naturally satisfying

• Adaptable texture based on preference

• Perfect for family 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)