Fa'ausi is a traditional Samoan dessert made from finely grated cassava cooked with full-fat coconut cream and brown sugar until it forms a dense, chewy, caramelised pudding. Three ingredients, three cooking methods (umu, oven, or slow cooker), and the result is the dessert that people talk about on the plane home from Samoa.
In this guide
- What is fa'ausi?
- Why fa'ausi is made for gatherings, not weeknights
- Ingredients
- How to make fa'ausi: three methods
- Tips for perfect fa'ausi
- Serving and storage
- Get the full recipe
- Frequently asked questions
What is fa'ausi?
Fa'ausi is the dessert that grandmothers are known for. It is what gets requested at every 21st birthday, funeral reception, and family reunion. It has three main ingredients: cassava, coconut cream, and brown sugar. What it requires is attention, patience, and good coconut cream.
The texture is unlike most Western desserts. It is not light or airy. It is dense, chewy, and deeply satisfying. A small piece goes a long way. At a Samoan feast, fa'ausi is usually cut into rectangles and served at the end of the meal, often alongside koko alaisa (Samoan cocoa rice pudding) or fresh coconut.
| Feature | Fa'ausi | Koko alaisa |
|---|---|---|
| Base | Grated cassava | Cooked rice |
| Texture | Dense, chewy, caramelised | Soft, soupy, brothier |
| Occasion | Feasts and gatherings | Breakfast or comfort dessert |
| Flavour | Rich coconut, sweet, caramel edge | Earthy cacao, sweet, coconut finish |
Why is fa'ausi made for gatherings and not weeknights?
Like most Samoan food, fa'ausi is inseparable from community. The labour of grating cassava, squeezing fresh coconut cream, and tending an umu is collective work. Making fa'ausi is itself an act of community.
Cassava was introduced to Samoa and became a dietary staple alongside taro. Coconut is the foundation of Pacific cuisine. Fa'ausi is one of the most elegant combinations of these two staples, elevated by the simple alchemy of heat and sugar. In diaspora communities where umu cooking is not possible, fa'ausi has been adapted for conventional ovens, pressure cookers, and slow cookers. The essence survives these adaptations because the ingredient combination is what makes it.
Six traditional Samoan sweets including fa'ausi, with exact measures and cook notes you can actually follow at home.
What ingredients do you need for fa'ausi?
| Ingredient | Amount | Notes |
|---|---|---|
| Cassava (tapioca/yuca), peeled and finely grated | 1 kg | Frozen grated cassava works well. Thaw fully and squeeze dry. |
| Full-fat coconut cream | 400ml (1 can) | Always full-fat. Light coconut cream will not caramelise correctly. |
| Brown sugar | 3/4 cup | Adjust to taste. The raw mixture should be quite sweet as some cooks off. |
| Salt | 1/2 teaspoon | Balances sweetness and enhances the coconut flavour. |
| Taro or banana leaves (optional) | As needed | For the umu method. A baking dish works instead. |
Serves 8 to 12 as a dessert portion.
How do you cook fa'ausi? Three methods explained
Step 1: Prepare the cassava
Peel the cassava carefully. The skin is thick and there is often a waxy outer layer beneath. Grate the peeled cassava finely using a box grater or food processor. Place the grated cassava in a clean cloth and squeeze out as much liquid as possible. This is the most important step. Wet cassava produces mushy fa'ausi. Squeeze until your hands hurt, then squeeze more.
Step 2: Mix
In a large bowl, combine the squeezed grated cassava, coconut cream, brown sugar, and salt. Mix thoroughly. Taste the raw mixture. It should be quite sweet because some sweetness cooks off. Adjust sugar if needed.
Step 3: Cook
| Method | How | Time |
|---|---|---|
| Umu (earth oven) | Wrap tightly in taro or banana leaves, cook on hot stones. | 1.5 to 2 hours |
| Oven | Greased baking dish, cover tightly with foil at 180C for 45 min, then uncover for 20 to 30 min until golden. | 65 to 75 minutes |
| Slow cooker | Line with baking paper, high heat with lid slightly ajar in the last hour. | 3 to 4 hours |
Step 4: Cool and serve
Allow the fa'ausi to cool for at least 20 to 30 minutes before cutting. It firms up as it cools. Cut into rectangles or squares. Pour additional warmed coconut cream over portions just before serving if desired.
Tips for perfect fa'ausi
- Squeeze the cassava dry. This is the single most important step. Excess moisture is the main reason fa'ausi turns out mushy.
- Use full-fat coconut cream. Light coconut cream does not have enough fat to produce the rich, caramelised result.
- Do not rush the oven bake. The initial foil cover steams the cassava through. The final uncovered bake creates the golden, slightly sticky exterior.
- Fresh coconut cream is better. If you have access to fresh coconuts, squeezing your own cream produces a more intense, authentic result than canned.
- Taste the raw mixture. It should be sweet before it goes in because cooking reduces the sweetness.
How is fa'ausi served and how long does it keep?
Serve warm with a pour of coconut cream. Fa'ausi is also excellent at room temperature. It is a dish made for large gatherings, not individual servings, though there is nothing wrong with eating it alone.
Refrigerated and covered, fa'ausi keeps for 3 to 4 days. It can also be frozen for up to one month. Reheat in the oven at 150 degrees C for 10 to 15 minutes or briefly in the microwave.
For other traditional Samoan sweets to serve alongside fa'ausi, see our pani popo recipe and sapa sui.
24 traditional Samoan recipes in a full hardcover A4 edition. Every dish your family asks for, measured and written down for keeps.
Where can I find the fa'ausi recipe with exact measures?
This page gives you the method. For precise gram weights, ratios, and full cook notes for fa'ausi and five other traditional Samoan sweets, they are in:
- The Samoan Sweets Book (hardcover keepsake, 6 sweets, $59 AUD)
- Samoan Delights Hardcover Cookbook (24 recipes combined, $139 AUD)
Frequently asked questions
What is fa'ausi made from?
Fa'ausi is made from finely grated cassava (tapioca/yuca), full-fat coconut cream, and sugar. The three ingredients are combined and cooked together either in an umu, a conventional oven, or a slow cooker. The result is a dense, chewy, sweet pudding with a rich coconut flavour.
Can I use frozen cassava for fa'ausi?
Yes. Frozen grated cassava is widely available in Pacific and Asian grocery stores. Thaw it fully, then squeeze out as much liquid as possible before mixing. The texture result is comparable to fresh grated cassava.
How do I know when fa'ausi is cooked?
Fa'ausi is ready when the centre is firm when you shake the dish and the top is golden with slightly caramelised edges. A skewer inserted in the centre should come out clean. The texture will continue to firm up as it cools.
How long does fa'ausi keep?
Fa'ausi keeps refrigerated for 3 to 4 days, covered. It can also be frozen for up to one month. Reheat in the oven at 150 degrees C for 10 to 15 minutes or briefly in the microwave. It is excellent both warm and at room temperature.
What is the difference between fa'ausi and pani popo?
Fa'ausi is a cassava-based dessert cooked in coconut cream. Pani popo are sweet bread rolls baked in coconut cream sauce. Both are classic Samoan sweet dishes featuring coconut cream, but they are completely different in ingredient base, texture, and method.
What is the difference between fa'ausi and koko alaisa?
Fa'ausi is a cassava dessert: dense, chewy, and made for feasts. Koko alaisa is a cocoa rice pudding: softer, brothier, and typically eaten as breakfast or a comfort dish. Full recipe for koko alaisa here.
The recipes your family keeps asking for
Fa'ausi, koko alaisa, pani popo, palusami, and 20 more. All in one place, written down for keeps.
Browse the cookbooks →Made-to-order by a Samoan-owned brand. Worldwide shipping.
