Vudi Vakasoso
Ripe Vudi (Plantain) - 200grm
Coconut Milk - 400ml
Freshly Grated Coconut- 60grm
Qalu Vakalolo
Tapioca Starch -200grm
Caster Sugar -50grms
Roasted Grated Coconut-60grm
Clear Caramel Sauce for Qalu
Caster Sugar - 120grm
H2o -20ml
H2o - 60ml
Coconut, Pineapple, Madarine Salsa
Fresh Pineapple -50grm
Fresh Coconut -50grm
Fresh Mandarin Segments -50grm
Caster Sugar - 235grm
H2o - 40grm
Vanilla Bean - 1no
Coconut Cream Jelly
Coconut Cream - 450ml
Gelatin Leaves - 5grm
Caster Sugar - 115grm
Coconut Water Jelly
Coconut Water - 450ml
Gelatin Leaves - 5grm
Caster Sugar - 115grm
Method: Vudi Vakasoso
Cut Vudi into a round shapes, place in a heavy saucepan with Coconut Milk, Freshly Grated Coconut & bring to a boil. Remove from heat, cover saucepan with aluminum foil to create a natural vacuum (to Keep flavors in while preventing oxidation), and refrigerate overnight. All in one method.
Method: Qalu Vakalolo
Combine tapioca starch, Caster Sugar, Roasted Coconut, beat until well combined Refrigerate until serving time
Sauce
In a saucepan, place caster sugar & 20ml H2o, & bring to a caramel stage. Add the rest of water & bring to a boil
Salsa
In a saucepan, mix sugar & H2o .Split vanilla bean in half lengthwise, scrape out seeds and add them to the mix, bring to a boil and add julienne cuts fruit and coconut. Cool and refrigerate until serving time.
Jelly
Heat 1/3 liquid in a microwave oven. Add gelatin & stir until disvolved.Add remaining 2//3 liquid and combine. Pour the mixture into the pan, and refrigerate or freeze according to the individual recipe until set. Cut into shapes
