METHOD

1. Chop the flesh from the green coconut into small pieces. (save the juice for later use), add the pineapple and cassava flour and mix well.
2. Add a little bit of coconut juice and mix.
3. Blend until a batter consistency then drop spoonful’s into a pot of boiling water and cook. When the balls rise to the surface they are cooked, remove from water.
4. In another pot put the skin of the pineapple, mango, star anise, passion fruit and let simmer to make the glaze for the fakalate.
5. Chop the fakalate balls into small pieces.
6. Sieve the sauce into a serving bowl.
7. Add the chopped fakalate into the sauce, garnish with mint and it is ready to serve.