• 2 cups grated coconut
  • 1 cup coconut milk
  • 1 cup water
  • 1 cup sugar (adjust to your taste)
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Freshly grated nutmeg or cinnamon (for garnish)


  1. In a large mixing bowl, combine the grated coconut, coconut milk, and water. Stir well to extract the coconut flavor.
  2. Strain the mixture through a fine-mesh sieve or cheesecloth, pressing on the coconut to extract as much liquid as possible. Collect the strained coconut milk in a separate bowl and set it aside.
  3. In a saucepan, combine the strained coconut milk, sugar, flour, vanilla extract, and salt. Whisk the mixture until the sugar and flour are fully dissolved.
  4. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and reaches a pudding-like consistency. This should take about 10-15 minutes.
  5. Remove the saucepan from the heat and let the pudding cool for a few minutes.
  6. Transfer the pudding into individual serving bowls or a large serving dish.
  7. Sprinkle freshly grated nutmeg or cinnamon on top of the pudding for garnish.
  8. Let the Te Kaiabuta cool completely, then refrigerate for at least 2 hours or until it sets.
  9. Serve the Te Kaiabuta chilled as a delightful dessert.

Enjoy this creamy and coconutty Kiribati treat!



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