Dessert: United States – American Samoa — Pacific Island United States Territories – Fa'ausi

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 2 lb (900 g) taro root, peeled and cut into 1–1.5 in (2.5–4 cm) chunks OR 1 medium breadfruit, peeled, cored, and cut into 1–1.5 in (2.5–4 cm) chunks (about 2–3 lb / 900–1350 g before cooking)
- 2 cups (480 ml) thick coconut cream (from canned or fresh)
- 1/2 cup (120 ml) coconut milk (optional, to adjust sauce consistency)
- 1 cup (220 g) packed dark brown sugar
- 2 tbsp (30 ml) water
- 1/4 tsp (1.5 ml) fine sea salt
- 1–2 pandan leaves (optional) or 1 tsp (5 ml) vanilla extract, added near end
- 1 tbsp (15 ml) fresh lime or lemon juice (optional, to brighten)
- 1/4 cup (20 g) toasted shredded coconut, for garnish (optional)

Instructions

Short Description:
A traditional Samoan dessert of steamed taro or breadfruit topped with a rich, reduced coconut caramel sauce and finished with toasted coconut. It highlights the islands' staple roots and abundant coconut.

Regional Notes:
This American Samoan version uses local staples—taro or breadfruit—steamed until tender and dressed with a simple coconut-based caramel (fa'ausi) rather than dairy-based sauces found elsewhere. The sauce is reduced coconut cream and dark sugar, giving a deeply coconut-forward sweetness typical of Samoan desserts.

1. Prepare the taro or breadfruit: rinse, peel, and cut into uniform 1–1.5 inch chunks. Place pieces in a steamer basket over a pot of gently boiling water, cover, and steam until tender when pierced with a fork — about 20–30 minutes for taro, 25–35 minutes for breadfruit. Drain and keep warm.
2. While the root is steaming, make the coconut caramel: in a medium heavy-bottomed saucepan combine the coconut cream, dark brown sugar, water, pandan leaves (if using), and salt. Stir over medium heat until the sugar dissolves and the mixture comes to a gentle simmer.
3. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture thickens to a saucy, glossy consistency that coats the back of a spoon, 15–25 minutes. Watch closely near the end to prevent scorching. If the sauce becomes too thick, stir in up to 1/2 cup (120 ml) coconut milk or a little water to loosen.
4. Remove from heat; discard pandan leaves if used. Stir in vanilla extract (if using) and lime or lemon juice to taste. Adjust salt and sweetness as desired.
5. To serve, arrange steamed taro or breadfruit in a shallow serving dish or individual bowls. Pour warm coconut caramel generously over the pieces so they are well coated.
6. Garnish with toasted shredded coconut and serve warm or at room temperature. Leftover sauce keeps refrigerated in an airtight container for up to 4 days; gently rewarm before using.