Samoan Fa’apapa (Coconut Bread)
Samoan coconut bread made with flour, sugar, unsweetened coconut flakes, and coconut milk. This version is wrapped in baking paper and baked.
Fa’apapa is a Samoan coconut bread. Sources describe different ways to prepare it, including traditional cooking in an umu and a baked version wrapped in paper. This recipe follows the documented baked version; it is not presented as the only authentic way to make it.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Combine the dry ingredients
Heat the oven to 204 °C. In a bowl, mix the all-purpose flour, sugar, and unsweetened coconut flakes.
Temperature: 204 °C / 399.2 °FReady to continue when: The flour, sugar, and coconut are evenly combined.
- 02
Shape and wrap the loaves
Add the coconut milk and mix until a sticky dough forms. Divide the dough in half. Shape it into two loaves about 2.5 cm thick and 6.4 cm wide; wrap each loosely in baking paper and place both on a baking sheet.
Ready to continue when: There are two shaped loaves, each loosely wrapped in baking paper.
- 03
Bake and cool
Bake the wrapped loaves for 40 to 45 minutes. Remove them from the oven and let them cool in the paper before serving.
Temperature: 204 °C / 399.2 °FReady to continue when: The loaves have baked for 40 to 45 minutes and have cooled in their wrapping.
45 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.