Easy Vegan Vakalolo

This is a favorite Fiji-inspired dessert that our auntie taught us in the states. Vakalolo is a Fijian sweet that is usually steamed in banana leaf and served with fresh warm coconut milk. Since we like to make this in the states, we worked without the banana leaf and coconut milk and made a baked version. Grated cassava (aka tapioca) and grated coconut can both be found in the frozen section of many Asian grocers. The recipe calls for equal parts cassava and grated coconut, plus sweetener and ginger. This is usually made with brown sugar, but we tried it with dates and enjoyed the results.

What you'll need: 2 cups coconut, grated 2 cups cassava (aka tapioca), peeled and grated 1 cup Medjool dates, pitted and chopped 2 inches fresh ginger, grated  (add more or less depending on how much you like ginger)

How it's done:

Process the cassava, 1 cup of the coconut and dates. Transfer mixture to a bowl and mix in the remaining coconut and ginger.

Press into pan or muffin tray. I used a mini-muffin tray. Bake at 350 degrees for 15-20 minutes, give or take. Use a toothpick to test for readiness- the result should be moist!

Drizzle with warm coconut milk or serve as-is!

Vegan + Paleo Coconut Cookies

Jack and I are in our third week of living and working in Fiji, and we’re getting into the swing of things. Teaching only two students presents so many opportunities and I love coming up with creative activities for them. This week, we made cookies as an end of the week treat. It’s a nice way to get the kids to voluntarily read, write, and measure while working as a team.

We managed to successfully make three types of cookies without using any eggs, butter, flour, processed sugar, or grains.  We have access to fresh coconut and coconut oil so this inspired our ingredient lists.

I didn’t make cookies often in the States, because I usually found eggless recipes failed to stick together, but all three of the recipes we made today stuck together nicely! And the steps were easy. Enjoy!

Vegan/Paleo Coco-nutty Cookies (10-12 cookies)

2 cups Almond Flour 1 cup Desiccated Coconut ¼ Cup Almonds ¼ Cup Macadamia Nuts ¼ Cup Coconut oil ¼ Cup Agave (or Maple Syrup) 1 Tbs water 2 teaspoons of vanilla extract (optional) ½ teaspoon baking soda ½ teaspoon sea salt (optional)

1. Preheat the oven to 180 degrees Celsius and preparing our baking sheet with coconut oil.

2. In a food processor or blender, process the almonds and macadamia nuts into small, coarse pieces.

3. Combine the processed nuts, Almond flour, desiccated coconut, baking soda and sea salt into a large bowl.

4. In a separate bowl, combine the coconut oil, agave and vanilla extract.

5. Add the wet ingredients to the dry ingredients, mixing well.

6. Roll the mixture into golf-sized balls and space them evenly on a baking sheet.

7. Bake for 15 minutes.

Vegan/Paleo Chocolate Chip Cookies

1 Cup Almond Flour 1 Cup Coconut Flour ¼ Cup Coconut oil ¼ Cup dark chocolate chips 3 Tbs Agave (or Maple Syrup) 2 Tbs Cocoa Powder (or Cacao Powder) 2 teaspoons of vanilla extract ½ teaspoon baking soda ½ teaspoon sea salt (optional)

1. Preheat the oven to 180 degrees Celsius and preparing our baking sheet with coconut oil.

2. Combine the Almond flour, coconut flour, baking soda and sea salt into a large bowl.

3. In a separate bowl, combine the coconut oil, agave and vanilla extract.

4. Add the wet ingredients to the dry ingredients, mixing well.

5. Mix in the chocolate chips.

6. Roll the mixture into golf-sized balls and space them evenly on a baking sheet.

7. Bake for 15 minutes.

Vegan Paleo Cocoa Cookies

1 Cup Almond Flour 1 Cup Coconut Flour ¼ Cup Coconut oil 3 Tbs Agave (or Maple Syrup) 2 Tbs Cocoa Powder (or Cacao Powder) 2 teaspoons of vanilla extract ½ teaspoon baking soda ½ teaspoon sea salt (optional)

1. Preheat the oven to 180 degrees Celsius and preparing our baking sheet with coconut oil.

2. Combine the Almond flour, coconut flour, cacao powder, baking soda and sea salt into a large bowl.

3. In a separate bowl, combine the coconut oil, agave and vanilla extract.

4. Add the wet ingredients to the dry ingredients, mixing well.

5. Roll the mixture into golf-sized balls and space them evenly on a baking sheet.

6. Bake for 15 minutes.