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Fa'ausi (Samoan Coconut Caramel Bread) in a bowl.
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Fa'ausi (Samoan Coconut Caramel Bread)

A recipe for Fa'ausi (Samoan Coconut Caramel Bread)! Homemade coconut bread is cut into cubes and coated in a sweet coconut caramel sauce.
Course Dessert
Cuisine Samoan
Keyword bread, caramel, coconut, coconut milk, Samoa, Samoan
Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Servings 6 Servings

Ingredients

Fa'apapa (Coconut Bread):

  • 1 tablespoon (14 grams) butter or margarine for greasing
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (75 grams) unsweetened, dried fine coconut flakes desiccated coconut
  • 1/3 cup (67 grams) granulated sugar
  • 1 teaspoon baking powder
  • pinch fine salt
  • 1 cup (240 milliliters) unsweetened, canned coconut milk full fat

Coconut Caramel:

  • 1 1/2 cups (300 grams) granulated sugar
  • 3/4 cup (177 milliliters) unsweetened, canned coconut milk full fat

Instructions

To make the Fa'apapa (coconut bread):

  • Preheat oven to 400˚F (200˚C). Grease two sheets of parchment paper (about 12 x 16 inches/30.5 x 40.5 centimeters each) with butter or margarine.
  • In a large bowl, mix together the flour, coconut flakes, sugar, baking powder, and salt.
  • Slowly mix in the coconut milk to form a dense dough with no crumbly pieces remaining. You may not need the full 1 cup (240 milliliters) coconut milk or you may need slightly more.
  • Divide the dough into two equal pieces.
  • Place one piece on a greased sheet of parchment and form into a rectangle about 1 inch (2.5 centimeters) thick.
  • Fold up the parchment over the dough to cover, starting with opposite ends, then the other opposite ends. Place the parchment-wrapped dough on a rimmed baking sheet, folded side down.
  • Place the other piece of dough on the other sheet of greased parchment, also 1 inch (2.5 centimeters) thick. Fold the edges in to cover and place on the rimmed baking sheet next to the other wrapped dough.
  • Bake in the preheated oven until the bread is lightly puffed and golden around the edges, 30-40 minutes.
  • Remove from the oven, unwrap, and allow to cool to room temperature.

To make the coconut caramel:

  • While the bread is cooling, make the coconut caramel.
  • Pour the sugar into an even layer in a wide, heavy-bottomed saucepan.
  • Place the saucepan over medium-low heat.
  • Cook, swirling the pan occasionally, until the sugar melts and caramelizes with an amber color. Do not increase the heat to speed up the process. If the caramel does burn, discard and start over.
  • Once the sugar has fully melted and developed an amber color, remove the pan from heat and slowly, but very carefully, pour in the coconut milk, whisking to combine. The caramel will bubble and start to solidify.
  • Place the pan back over low heat and continue to whisk until the mixture is completely smooth and any solid pieces have melted. It will continue to thicken as the caramel cools.
  • Remove from heat and allow to cool slightly.

To assemble:

  • Cut the cooled coconut bread into 1 inch (2.5 centimeter) cubes.
  • Place the bread cubes in a large bowl and pour the slightly cooled caramel over the top.
  • Use a spatula to gently toss the bread with the caramel until evenly coated.
  • Serve the Fa'ausi at room temperature and store leftovers in the refrigerator for up to two days.