Faikakai Malimali


Faikakai Malimali

Faikakai topai is the basic version of this Tongan dessert composed of dumplings in a sweet coconut syrup. Faikakai Malimali is the banana version.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Servings 8 people


For the lolo (coconut syrup)

  • 1 cup sugar
  • 1 cup coconut cream (thick coconut cream)

For the topais (dumplings)

  • 2 cups flour
  • 2 tbsp baking powder
  • 1 1/2 cup shredded coconut
  • 2 ripe bananas mashed
  • 2 tbsp sugar
  • 1 vanilla bean split in half and grated
  • 1/2 cup water
  • 3q tbps butter


Lolo (coconut syrup)

  • Put the sugar in a small saucepan over low heat and dissolve slowly.
  • Before reaching boil, add the coconut cream and stir until mixture is thick. Set aside.

Topais (dumplings)

  • Bring a large pot of water to boil.
  • Meanwhile, combine flour, baking powder, ½ cup (50g) of shredded coconut, bananas, sugar and vanilla in a bowl.
  • Mix all ingredients together and gradually add ½ cup (100ml) of water to form a fairly dry dough.
  • Roll into tablespoon-sized balls and place in the pot of simmering water.
  • Gently boil the dumplings for 15 minutes or until cooked through. Drain and set aside.
  • Melt the butter in a large skillet over medium heat.
  • Add 1 cup of shredded coconut and stir until the coconut turns golden.
  • Put the dumplings in the pan and coat with coconut for 2 minutes.
  • Remove carefully and serve with the coconut syrup.