Fakalate (Coconut Dumplings) is a traditional Tongan recipe for a dessert of coconut, pineapple and cassava flour dumplings served in a passionfruit and mango sauce finished with mint. The full recipe is presented here and I hope you enjoy this classic Tongan version of: Coconut Dumplings (Fakalate).
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Ingredients:
1 Green Coconut (flesh and juice)
850g fresh Pineapple (diced)
500g Cassava flour
2 Passionfruit
3 Star anise
2 Mangoes (peeled and chopped)
Fresh Mint for garnish
Method:
Chop the flesh from the green coconut into small pieces. (save the juice for later use), add the pineapple and cassava flour and mix well.
Add a little bit of coconut juice and mix.
Blend until you achieve a batter-like consistency then drop spoonfuls into a pan of boiling water and cook. When the balls rise to the surface they are cooked, remove with a slotted spoon at this point.
In another pan combine the pineapple skin, mango, star anise and passion fruit pulp. Bring to a simmer and cook gently to form the glaze for the fakalate.
Chop the fakalate balls into small pieces.
Pass the sauce through a fine-meshed sieve into a serving bowl.
Add the chopped fakalate to the sauce, garnish with mint and serve.
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