Kopai Koko (Samoan Cocoa with Soft Chewy Dough Balls)

Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes | Serves: 4–6
Best For: warm breakfasts, budget meals, comforting family food

A Traditional Samoan Comfort Food with Humble Roots

Kopai is a traditional Samoan cocoa porridge similar to Koko Alaisa, but instead of rice, it is made with soft and chewy dough balls known as puka. Warm, filling, and deeply comforting, it’s a dish many families grew up with — especially during times when meals needed to stretch further.

Some say there are two kinds of people in the world: those who prefer Koko Alaisa, and those who prefer Kopai. Both are delicious in their own way, and both carry memories of family, care, and humble beginnings.

Kopai is simple food made with intention — a big pot that feeds many, lasts well for the next day, and is often enjoyed with fresh bread and butter at any time of day.

Ingredients for Kopai

For the porridge:

• Water, as needed

• 2–3 tablespoons Samoan koko, finely ground
  (or cocoa powder if Samoan koko is unavailable)

• Sugar, to taste

• Coconut cream, to finish

For the puka (dumplings):

• Plain flour

• Water

Step-by-Step Instructions

1. Bring a large pot of water to the boil over medium-high heat.

2. Prepare the puka dough by mixing flour and water in a bowl until a soft but slightly firm dough forms.

   • The dough should be soft — if it is too firm, the puka will become hard once cooked.

3. Add the puka to the boiling water.

   • Either scoop small portions of dough using a spoon directly into the pot, or

   • Roll small balls with your hands and drop them into the boiling water.

4. Add the koko to the pot and allow the mixture to boil gently, stirring occasionally.

   • Note: The more water used, the more koko will be needed to keep the flavour rich and balanced.

5. Sweeten to taste by adding sugar gradually, stirring well.

6. Check the puka for doneness by cutting one in half.

   • If it still looks floury inside, continue cooking for a few more minutes.

7. Thicken the kopai by mixing 2 tablespoons of flour with a little water to form a smooth slurry.

   • Stir this into the pot and cook briefly until the kopai thickens.

8. Turn off the heat and gently stir through coconut cream to finish.

9. Serve warm, on its own or with fresh bread and butter.

Helpful Tips

• Keep the puka dough soft so the dumplings stay tender

• The more water you add, the more koko you will need for flavour

• Stir regularly to prevent sticking

• Kopai thickens as it sits; add water to loosen if needed

Why This Recipe Works

• Minimal ingredients that go a long way

• Budget-friendly and filling

• Naturally dairy free

• Perfect for feeding large families

Explore More Pacific Island Recipes

If you enjoyed this recipe, you may also love:

• Koko Alaisa (Samoan Cocoa Rice Porridge)

• Suafa’i (Samoan Banana & Sago Pudding)

• Panipopo (Samoan Coconut Buns)