Vaihalo Tokelau (Green Coconut Porridge) is a traditional Tokelauan recipe for a breakfast or dessert of a porridge made from a blend of green coconut flesh and juice thickened with tapioca and sweetened with raw sugar. The full recipe is presented here and I hope you enjoy this classic Tokelauan version of: Green Coconut Porridge (Vaihalo Tokelau).
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Ingredients:
The juice and flesh of 3 young green coconuts
125g Tapioca Flour (Cornflour can be substituted)
1 tbsp raw sugar or jaggery (To taste)
2 Slices of lemon
2 Coconut shells to serve
Method:
De-husk the coconuts then cut them in half and pour the juice into a pot.
Use a spoon to scrape out the flash and put this in the same pot.
If you chose to make the Traditional Tongan Blender: Peel the skin from the Kalava’i Niu using the tip of a sharp knife, be careful to make it as thin as you can for squeezing. Tear into long strips, if it is nice and thin this will be easy. Twist into a small circle around your hand and then start squeezing the coconut flesh into the pot, blending the mixture.
Alternatively use a stick Blender to blend the coconut flesh with the juice in the pot. The mixture is ready when smooth (like a smoothie).
Place over medium-low heat and bBring the mixture to a slow boil, mix the Tapioca flour in a cup with a 4 tbsp cold water or green coconut juice to make a slurry then add slowly to the boiling mixture into the pot to thicken the Veihalo. Make sure to continue stirring well until all of the flour mixture had been mixed thoroughly.
Serve in coconut shells along with a lemon slice to garnish.
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