Entree: Niue – Keke Vai (Niuean coconut-water fried cake served as a savory pancake or flatbread)

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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) salt
- 2 large eggs (about 100 g)
- 1 cup (240 ml) coconut water
- 1/2 cup (120 ml) coconut milk or coconut cream diluted with water
- 1/4 cup (60 ml) melted coconut oil or vegetable oil, plus more for frying
- 1/4 cup (30 g) shredded fresh coconut (optional)
- 8 oz (225 g) cooked island fish (boiled or smoked), flaked (optional but traditional accompaniment to make it an entree)
- 1–2 tbsp (15–30 ml) sugar optional for slight sweetness

Instructions

1. In a large bowl whisk together the flour, baking powder, salt, and sugar if using. In a separate bowl beat the eggs, then whisk in the coconut water, coconut milk, and melted coconut oil until combined.
2. Pour the wet ingredients into the dry and stir until a thick batter forms. Fold in the shredded coconut and flaked fish if using. Let the batter rest 10 minutes; if it thickens too much, thin with a tablespoon or two of coconut water.
3. Heat a heavy skillet or griddle over medium heat and brush with oil. For each cake, spoon about 1/3 cup (80 ml) batter onto the skillet and spread slightly to form a 4–5 inch round. Cook until the underside is golden and bubbles form on top, about 3–4 minutes.
4. Flip and cook the second side until golden and cooked through, another 3–4 minutes. Transfer to a plate and keep warm. Cook remaining batter, adding more oil to the skillet as needed.
5. Serve hot as a main starch with fresh salad, steamed greens, or additional grilled fish on the side.