Francis and Tupou's Veihalo

TEAM TONGA

INGREDIENTS

The juice and flesh of 3 young green coconuts
1 Kalava’i Niu -the skin from the end of the palm frond stem which is closest to the trunk. (this is made into a traditional tool which can be used instead of a blender)
1 cup Tapioca Flour (Cornflour can be substituted)
1 tbsp raw sugar (To taste)
2 Slices of lemon
2 Coconut shell to serve

METHOD

  1. Clean all the husk off the coconut then cut the coconut in half, pour the juice into a pot.
  2. Use a spoon to remove the flesh and put into the same pot.
  3. 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).
  4. Bring the mixture to a slow boil, mix the Tapioca flour in a cup with a ¼ cup 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.
  5. Ready to serve in coconut shells. Add the lemon to garnish.
 

Team Tonga Recipes Tupou and Francis

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