Fa‘ausi is often called the “feast after the feast.” Traditionally served at the conclusion of a lavish fa‘alavelave—weddings, funerals, chiefly title bestowals—this caramel-drenched breadfruit pudding reminds guests that sweetness follows even the heaviest communal responsibilities. Oral lore traces its birth to famine years when leftover baked ulu was salvaged, pounded, and soaked in coconut caramel to avoid waste.
Modern nutritionists classify breadfruit as a climate-resilient super-carb; but to Samoans, it is also a cultural time capsule. Archaeological digs at Pulemelei Mound reveal carbonised ulu seeds dating back 2,000 years, signalling its long history as both staple and ceremonial food. When missionaries introduced cast-iron pots, cooks learned to steam breadfruit mash into dense loaves, later slicing and frying them in pig lard before the final coconut-sugar baptism.
The dish’s flavour profile hits salty-sweet notes similar to salted caramel bread pudding, yet with the subtle tang of fermented ulu. Every region has a tweak: in Manono-tai, cooks blend ripe plantain for extra silkiness; in Fagaloa Bay, a glug of locally tapped rum adds gentle warmth. Diaspora home-bakers substitute canned breadfruit with roasted pumpkin, proving tradition can flex without breaking.
Our step-by-step guide includes a fail-safe caramel window test to avoid crystallisation and a make-ahead freezer chart—indispensable for caterers. The public recipe below outlines the stages; the precise °C targets, stirring cadence, and portion calculator sit inside the premium PDF bundle.
Golden pan-fried coconut dumplings soaked in rich caramelised cream—Fa’ausi is Samoa’s celebration of sweetness, indulgence, and island-style generosity.
The Story Behind Fa’ausi: Samoa’s Coconut Caramel Dumplings
Fa’ausi is one of Samoa’s most treasured dessert dishes, often reserved for special occasions like White Sunday, weddings, or family fa’alavelave. It begins with pieces of cooked or pan-fried dough—often made from taro or flour—bathed in a luscious coconut caramel sauce that seeps into every bite. Sticky, rich, and soulful, Fa’ausi speaks to both tradition and generosity.
The name comes from the word “fau,” meaning to pour or ladle, and “’ausi,” an older term referring to oil or sauce. Together, they describe exactly what this dish is: humble dumplings smothered in thick coconut cream reduced down into sweet syrup. The dish is usually shared on communal platters, inviting family and friends to help themselves.
Traditional versions use boiled or steamed taro, chopped and pan-fried until golden. Modern adaptations use flour-based dumplings, like simplified panikeke or baked dough squares. But it’s the sauce that makes Fa’ausi unforgettable—caramelised coconut cream with a depth of flavor that rivals toffee or dulce de leche.
A TKS reader from Porirua told us, “Whenever my nana made Fa’ausi, it meant something important was happening. It wasn’t an everyday dessert—it was a treat of honour. You could smell it before you saw it, and by the time the platter hit the table, everyone had their fork ready.”
Fa’ausi holds a special place in Samoan hearts not just for its taste, but for the love and effort it represents. Each step is deliberate. Each bite is a tribute.
Ingredients
- Taro (or flour-based dough)
- Oil or butter (for frying)
- Thick coconut cream
- Brown sugar or caramelised syrup
- Pinch of salt
- Optional: vanilla essence, banana, or panikeke dough base
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Spotlight on Ingredients & Smart Swaps
Taro is the most traditional base for Fa’ausi—boiled, cooled, and chopped before frying. For a shortcut, many home cooks use simple flour dough (like thick panikeke batter), shaping it into rounds or squares.
The caramel sauce is made by simmering coconut cream with brown sugar or caramelised syrup until thickened and glossy. Stir constantly and keep the heat low to prevent splitting. A pinch of salt deepens the flavor and balances the sweetness.
Some families add mashed banana to the dumplings or finish the dish with a splash of vanilla or cinnamon. We cover these variations and how to thicken or lighten the sauce in the premium recipe guide.
How to Make Fa’ausi
- Boil taro until tender, cool, and chop into bite-sized pieces. Alternatively, prepare your dough and shape into small dumplings.
- Fry pieces in hot oil or butter until golden and crisp outside.
- In a separate pan, simmer coconut cream with brown sugar and a pinch of salt until thick and slightly caramelised.
- Combine the fried dumplings with the hot sauce, stirring gently to coat each piece.
- Let sit briefly to absorb, then serve warm or at room temperature.
Serving Suggestions
- Serve on a platter with toothpicks or forks for sharing.
- Pair with fresh fruit like banana or pineapple for contrast.
- Top with grated coconut or toasted sesame seeds for extra texture.
Make-Ahead Tips & Storage
Fa’ausi can be made ahead and kept in the fridge for 2–3 days. Reheat gently to soften the sauce. If sauce thickens too much in storage, add a splash of warm coconut cream to loosen. For large-batch planning and reheating hacks, refer to our Samoan Delights e-book.
Frequently Asked Questions
Can I bake instead of fry the dumplings?
Yes—baked dumplings are a lower-fat option, though they may be slightly drier. We include timing and texture tweaks for oven versions in our PDF.
Why did my coconut sauce split?
The heat may have been too high, or it wasn’t stirred enough. Keep a low simmer and stir constantly. Our premium guide includes step-by-step sauce troubleshooting.
What’s the difference between Fa’ausi and Puligi?
Puligi is a steamed pudding-cake, while Fa’ausi is fried or boiled dumplings drenched in coconut caramel. The sauce is similar, but the textures and preparation are completely different.
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