18 Delicious Samoan Recipes Authentic

Dive into the heart of the Pacific with our roundup of 18 Delicious Samoan Recipes Authentic to your table! Whether you’re craving the comfort of creamy coconut desserts or the bold flavors of traditional savory dishes, these recipes bring a taste of Samoa right to your North American kitchen. Perfect for adventurous home cooks looking to explore new cuisines, each dish promises a delightful culinary journey. Let’s get cooking!

Pani Popo (Samoan Coconut Bread)

Imagine pulling apart soft, fluffy bread soaked in sweet coconut milk — that’s Pani Popo, a beloved Samoan treat that’s surprisingly simple to make at home.

Ingredients

• 1 package (1/4 oz) active dry yeast
• 1/4 cup warm water (110°F)
• 1/2 cup sugar, divided
• 3 cups all-purpose flour
• 1/2 tsp salt
• 1/4 cup melted butter
• 1 cup coconut milk
• 1/2 cup water

Instructions

1. Dissolve yeast and 1 tbsp sugar in warm water. Let stand until frothy, about 5 minutes.
2. In a large bowl, mix flour, remaining sugar, and salt. Stir in yeast mixture and melted butter to form a dough. Knead until smooth, about 10 minutes.
3. Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
4. Punch down dough and divide into 12 pieces. Shape into balls and place in a greased 9×13 inch baking dish.
5. Mix coconut milk and water, then pour over dough balls. Let rise again until puffy, about 30 minutes.
6. Preheat oven to 350°F. Bake for 25 minutes until golden and coconut milk is absorbed.

The magic of Pani Popo lies in its dual texture — crispy tops with irresistibly soft, coconut-infused centers.

Tip: For extra richness, brush the tops with more coconut milk halfway through baking.

Palusami (Coconut Cream Wrapped in Taro Leaves)

Dive into the rich, creamy flavors of the Pacific with this traditional Palusami recipe, a beloved dish that wraps coconut cream in tender taro leaves for a melt-in-your-mouth experience.

Ingredients

• 8 large taro leaves, stems removed
• 1 cup coconut cream
• 1 small onion, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 350°F and lightly grease a baking dish with the vegetable oil.
2. Lay out the taro leaves flat, overlapping slightly to form a base. Spoon the coconut cream onto the center of the leaves, then sprinkle with the chopped onion, 1 tsp salt, and 1/2 tsp black pepper.
3. Fold the leaves over the coconut mixture, enclosing it completely to form a parcel. Place the parcel seam-side down in the prepared baking dish.
4. Bake at 350°F for 45 minutes, or until the leaves are tender and the coconut cream is bubbling.
5. Let it cool for a few minutes before unwrapping to serve.

The magic of Palusami lies in the way the taro leaves soften into a silky texture, perfectly complementing the rich, aromatic coconut cream inside.

Tip: For an authentic touch, use fresh taro leaves if you can find them, but young spinach leaves make a great substitute in a pinch.

Sapasui (Samoan Chop Suey)

Dive into the heart of Samoan cuisine with this comforting Sapasui, a delightful chop suey that’s packed with flavor and easy to whip up for a weeknight dinner.

Ingredients

• 2 tbsp vegetable oil
• 1 lb chicken thighs, cut into bite-sized pieces
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups cabbage, shredded
• 1 carrot, julienned
• 1 bell pepper, sliced
• 8 oz vermicelli noodles, soaked in warm water for 10 minutes and drained
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 cup chicken broth
• 2 green onions, sliced for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook until browned, about 5 minutes per side. Remove and set aside.
2. In the same skillet, add the onion, garlic, and ginger. Sauté until fragrant, about 2 minutes.
3. Stir in the cabbage, carrot, and bell pepper. Cook until vegetables are slightly softened, about 5 minutes.
4. Return the chicken to the skillet. Add the vermicelli noodles, soy sauce, oyster sauce, sugar, and chicken broth. Stir well to combine.
5. Cover and simmer for 10 minutes, or until the noodles are tender and the chicken is cooked through.
6. Garnish with green onions before serving.

This Sapasui stands out with its perfect balance of savory sauces and crisp-tender vegetables, all wrapped around silky noodles for a truly satisfying meal.

Tip: For an extra kick, add a dash of chili oil or sriracha before serving.

Fa’alifu Fa’i (Banana in Coconut Cream)

Fa’alifu Fa’i is a comforting Samoan dish that brings the creamy sweetness of bananas and coconut together in a simple, yet satisfying way. Perfect for a cozy dessert or a sweet side dish, it’s a tropical treat that’s easy to whip up any day of the week.

Ingredients

• 4 ripe bananas, peeled and sliced into 1-inch pieces
• 1 cup coconut cream
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, combine the coconut cream, 1/4 cup sugar, 1/2 teaspoon vanilla extract, and a pinch of salt. Stir well and bring to a gentle simmer over medium heat.
2. Add the sliced bananas to the saucepan, stirring gently to coat them in the coconut mixture. Reduce the heat to low and let simmer for 5 minutes, or until the bananas are tender but still hold their shape.
3. Remove from heat and let sit for 2 minutes to allow the flavors to meld together.

The magic of Fa’alifu Fa’i lies in its simplicity and the way the bananas soak up the rich, sweet coconut cream, creating a dish that’s both comforting and exotic.

Tip: For an extra touch of indulgence, serve warm with a scoop of vanilla ice cream or a sprinkle of toasted coconut flakes.

Oka I’a (Samoan Raw Fish Salad)

Dive into the refreshing flavors of the Pacific with this vibrant Oka I’a, a Samoan raw fish salad that’s as beautiful as it is delicious.

Ingredients

• 1 lb fresh ahi tuna, cubed
• 1/2 cup fresh lime juice
• 1/2 cup coconut milk
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup green onions, chopped
• 1 tbsp soy sauce
• 1 tsp sea salt
• 1/2 tsp red pepper flakes

Instructions

1. In a large bowl, combine the cubed ahi tuna with lime juice, ensuring all pieces are well coated. Let it marinate in the refrigerator for 15 minutes.
2. After marinating, drain excess lime juice from the tuna and return it to the bowl.
3. Add coconut milk, cucumber, red onion, green onions, soy sauce, sea salt, and red pepper flakes to the tuna. Gently toss to combine all ingredients.
4. Cover and refrigerate for another 30 minutes to allow the flavors to meld together.
5. Serve chilled, garnished with additional green onions if desired.

The magic of Oka I’a lies in the perfect balance of tangy lime and creamy coconut milk, creating a dish that’s both light and satisfying.

Tip: For the best texture, use sushi-grade ahi tuna and handle it gently to keep the cubes intact.

Keke Pua’a (Samoan Pork Buns)

Bring a taste of the Pacific Islands to your kitchen with these fluffy, savory Keke Pua’a (Samoan Pork Buns), a perfect blend of sweet and savory wrapped in a soft bun.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp active dry yeast
• 1/2 cup warm water
• 1/2 cup coconut milk
• 1/4 cup vegetable oil
• 1/2 tsp salt
• 1 lb ground pork
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp minced garlic
• 1/2 cup chopped green onions

Instructions

1. In a large bowl, dissolve 1/4 cup sugar and 1 tbsp active dry yeast in 1/2 cup warm water. Let sit for 5 minutes until frothy.
2. Add 1/2 cup coconut milk, 1/4 cup vegetable oil, and 1/2 tsp salt to the yeast mixture. Gradually mix in 2 cups all-purpose flour until a dough forms. Knead for 5 minutes, then cover and let rise for 1 hour.
3. While the dough rises, cook 1 lb ground pork in a pan over medium heat until no longer pink. Stir in 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp minced garlic, and 1/2 cup chopped green onions. Cook for another 5 minutes, then set aside to cool.
4. Divide the dough into 12 pieces. Flatten each piece, add a spoonful of the pork mixture, then seal and shape into a bun. Place on a baking sheet, cover, and let rise for 30 minutes.
5. Preheat oven to 350°F. Bake the buns for 20-25 minutes until golden brown.

The magic of Keke Pua’a lies in the contrast between the sweet, pillowy dough and the rich, savory pork filling—a handheld delight that’s as fun to make as it is to eat.

Tip: For an extra glossy finish, brush the buns with a little coconut milk before baking.

Lu’au (Samoan Taro Leaves with Coconut Cream)

Dive into the rich flavors of the Pacific with this comforting Lu’au, a traditional Samoan dish where tender taro leaves simmer in creamy coconut milk.

Ingredients

• 1 bunch taro leaves (about 10 leaves), stems removed and leaves chopped
• 1 can (13.5 oz) coconut cream
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
2. Add the chopped taro leaves to the pot, stirring to combine with the onion and garlic. Pour in the water, then cover and simmer for 20 minutes, stirring occasionally, until the leaves are tender.
3. Stir in the coconut cream, salt, and black pepper. Reduce the heat to low and simmer uncovered for another 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Serve warm over steamed rice or enjoy as a hearty standalone dish. The creamy coconut and earthy taro leaves create a uniquely satisfying texture that’s both comforting and exotic.

Tip: For an extra layer of flavor, try adding a squeeze of lime juice before serving to brighten up the rich coconut cream.

Fa’alifu Talo (Taro in Coconut Cream)

Dive into the creamy, comforting world of Fa’alifu Talo, a Samoan delicacy that brings taro and coconut together in a dish that’s as nourishing as it is delicious.

Ingredients

• 2 lbs taro root, peeled and cut into 1-inch chunks
• 1 can (13.5 oz) coconut cream
• 1/2 cup water
• 1 tsp salt
• 1 tbsp sugar
• 1 small onion, thinly sliced

Instructions

1. Place the taro chunks in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook for 20 minutes or until the taro is tender when pierced with a fork.
2. Drain the taro and return it to the pot. Add the coconut cream, 1/2 cup water, 1 tsp salt, 1 tbsp sugar, and sliced onion. Stir gently to combine.
3. Simmer the mixture over low heat for 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
4. Serve warm, allowing the rich coconut cream to coat each piece of taro for a truly indulgent experience. The contrast between the creamy sauce and the earthy taro makes this dish a standout.

Tip: For an extra layer of flavor, toast the onion slices in a dry pan until slightly caramelized before adding them to the pot.

Samoan Pancakes

Start your morning with a taste of the tropics with these fluffy Samoan Pancakes, a delightful twist on the classic breakfast favorite.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 3/4 cups coconut milk
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• Oil for greasing the pan

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1 3/4 cups coconut milk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter for each pancake onto the griddle.
5. Cook for about 2-3 minutes on each side, or until golden brown and bubbles form on the surface.
6. Serve warm with your favorite syrup or fresh fruit for a truly tropical breakfast experience.

These Samoan Pancakes stand out with their rich coconut flavor and incredibly tender texture, making them a memorable start to any day.

Tip: For an extra tropical touch, top your pancakes with sliced bananas and a drizzle of honey.

Povi Masima (Corned Beef with Coconut Cream)

Bring a taste of the Pacific Islands to your kitchen with this comforting Povi Masima, a savory blend of corned beef and creamy coconut that’s both hearty and flavorful.

Ingredients

• 1 tbsp vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (12 oz) corned beef
• 1 can (13.5 oz) coconut cream
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 2 green onions, sliced for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 3 minutes.
2. Add the corned beef to the skillet, breaking it apart with a spoon. Cook for 5 minutes, stirring occasionally, until lightly browned.
3. Pour in the coconut cream, soy sauce, sugar, and black pepper. Stir well to combine all the ingredients.
4. Reduce the heat to low and simmer the mixture for 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
5. Garnish with sliced green onions before serving hot over steamed rice.

The magic of Povi Masima lies in its rich, creamy sauce that perfectly balances the saltiness of the corned beef with the sweetness of coconut cream.

Tip: For an extra layer of flavor, try adding a splash of lime juice just before serving to brighten up the dish.

Samoan Coconut Rice

Bring a taste of the tropics to your table with this simple yet flavorful Samoan Coconut Rice, a dish that’s as comforting as it is exotic.

Ingredients

• 2 cups jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 1/2 cups water
• 1 tbsp sugar
• 1 tsp salt

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then drain well.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir to mix.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 minutes.
4. After 20 minutes, turn off the heat and let the rice sit, covered, for an additional 5 minutes to steam.
5. Fluff the rice with a fork before serving to reveal its creamy texture and aromatic coconut flavor.

This Samoan Coconut Rice stands out with its creamy texture and the perfect balance of sweetness and saltiness, making it an irresistible side dish or a light main course.

Tip: For an extra touch of authenticity, serve with a sprinkle of toasted coconut flakes on top.

Fa’alifu Moa (Chicken in Coconut Cream)

Fa’alifu Moa is a comforting Samoan dish where tender chicken simmers in a rich, creamy coconut sauce, infused with aromatic spices. It’s a simple yet flavorful recipe that brings a taste of the Pacific to your kitchen.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1 can (13.5 oz) coconut cream
• 1 cup chicken broth
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 2 green onions, chopped (for garnish)

Instructions

1. In a large pot over medium heat, brown the chicken thighs on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until soft, about 3 minutes.
3. Return the chicken to the pot. Add the coconut cream, chicken broth, salt, black pepper, soy sauce, and lemon juice. Stir to combine.
4. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes, or until the chicken is tender and cooked through.
5. Garnish with chopped green onions before serving.

The magic of Fa’alifu Moa lies in the coconut cream’s ability to create a luxuriously smooth sauce that perfectly coats the succulent chicken, making every bite a delightful experience.

Tip: For an extra layer of flavor, toast the coconut cream in the pot before adding the other ingredients, stirring constantly until it thickens slightly.

Supoesi (Samoan Pumpkin Soup)

Warm up with a bowl of Supoesi, a comforting Samoan Pumpkin Soup that’s as nourishing as it is flavorful.

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 4 cups peeled and cubed pumpkin
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Add the pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the pumpkin is tender, about 20 minutes.
3. Stir in the coconut milk, salt, and black pepper. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
4. Return the soup to the pot if using a blender, stir in the lime juice, and heat through.
5. Serve hot, garnished with fresh cilantro.

The creamy texture and the hint of lime make this soup a standout, offering a delightful balance of richness and zest.

Tip: For an extra layer of flavor, toast a sprinkle of cumin seeds in the coconut oil before adding the onions.

Samoan Banana Pie

Dive into the tropical flavors of Samoa with this easy-to-make Banana Pie, a delightful dessert that brings a slice of island life to your table.

Ingredients

• 2 cups mashed ripe bananas (about 4 medium bananas)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 unbaked 9-inch pie crust
• Whipped cream, for serving (optional)

Instructions

1. Preheat your oven to 350°F.
2. In a large bowl, mix together the mashed bananas, 1 cup granulated sugar, 1/2 cup melted unsalted butter, 2 large eggs, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp salt until well combined.
3. Pour the banana mixture into the unbaked 9-inch pie crust, spreading it evenly.
4. Bake at 350°F for 45 to 50 minutes, or until the filling is set and the crust is golden brown.
5. Allow the pie to cool on a wire rack for at least 1 hour before serving. Serve with whipped cream if desired.

The magic of this pie lies in its simplicity and the deep, caramelized banana flavor that develops as it bakes, making it a standout dessert that’s both comforting and exotic.

Tip: For an extra touch of Samoa, sprinkle toasted coconut flakes on top before serving.

Fa’alifu Ulu (Breadfruit in Coconut Cream)

Dive into the tropical flavors of the Pacific with this comforting Fa’alifu Ulu, a creamy coconut breadfruit dish that’s as satisfying as it is simple to make.

Ingredients

• 1 medium breadfruit (about 2 lbs), peeled and cut into 1-inch cubes
• 1 can (13.5 oz) coconut cream
• 1/2 cup water
• 1 tsp salt
• 1 tbsp sugar
• 1/2 tsp ground black pepper

Instructions

1. In a large pot, combine the breadfruit cubes, coconut cream, water, 1 tsp salt, 1 tbsp sugar, and 1/2 tsp ground black pepper.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
3. After 20 minutes, cover the pot and continue to simmer for another 10 minutes, or until the breadfruit is tender and easily pierced with a fork.
4. Once the breadfruit is cooked, gently stir the mixture to thicken the sauce slightly, then remove from heat.

The magic of Fa’alifu Ulu lies in its velvety texture and the way the mild breadfruit soaks up the rich, peppery coconut cream, creating a dish that’s both hearty and subtly sweet.

Tip: For an extra layer of flavor, toast a handful of shredded coconut and sprinkle it on top before serving.

Samoan Lamb Chops

Bring a taste of the Pacific Islands to your table with these succulent Samoan Lamb Chops, marinated in a rich, savory-sweet sauce that’s sure to impress.

Ingredients

• 4 lamb chops (about 1 inch thick)
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp crushed red pepper flakes
• 1/4 cup water

Instructions

1. In a bowl, whisk together 1/4 cup soy sauce, 1/4 cup brown sugar, 2 tbsp olive oil, 3 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp crushed red pepper flakes until the sugar is dissolved.
2. Place the lamb chops in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Heat a grill or grill pan over medium-high heat. Remove the lamb chops from the marinade, reserving the marinade.
4. Grill the lamb chops for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.
5. While the lamb chops are grilling, pour the reserved marinade into a small saucepan with 1/4 cup water. Bring to a boil, then reduce heat and simmer for 5 minutes to create a glaze.
6. Brush the glaze over the lamb chops during the last minute of grilling, then serve immediately.

The magic of this dish lies in the caramelized glaze that locks in the lamb’s juices, offering a perfect balance of sweet and savory with every bite.

Tip: For an extra touch of authenticity, serve these chops with a side of coconut rice and a sprinkle of fresh cilantro.

Kale Moa (Samoan Chicken Curry)

Bring a taste of the Pacific Islands to your kitchen with this comforting Kale Moa, a Samoan chicken curry that’s rich in flavor and easy to love.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 cups kale, chopped
• 1 tbsp lemon juice

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add chicken thighs and brown on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add diced onion, minced garlic, and grated ginger. Sauté until softened, about 3 minutes.
3. Stir in curry powder, salt, and black pepper, cooking for 1 minute until fragrant.
4. Return chicken to the pot. Pour in coconut milk and chicken broth, bringing to a simmer. Cover and cook for 25 minutes.
5. Add chopped kale and lemon juice, stirring until kale is wilted, about 5 minutes.

This Kale Moa stands out with its tender chicken and hearty kale, all swimming in a creamy, spiced coconut broth that’s utterly comforting.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Samoan Coconut Custard Pie

Dive into the tropical flavors of Samoa with this luscious Coconut Custard Pie, a creamy dessert that’s surprisingly simple to whip up in your own kitchen.

Ingredients

• 1 9-inch unbaked pie crust
• 4 large eggs
• 1 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 cup coconut milk
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup shredded sweetened coconut

Instructions

1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and set aside.
2. In a large bowl, whisk together 4 large eggs and 1 cup granulated sugar until smooth.
3. Stir in 1/4 cup melted unsalted butter, 1 cup coconut milk, 1/2 cup whole milk, 1 teaspoon vanilla extract, and 1/2 teaspoon salt until well combined.
4. Fold in 1 cup shredded sweetened coconut, then pour the mixture into the prepared pie crust.
5. Bake at 350°F for 45-50 minutes, or until the custard is set and the top is golden brown. Let cool before serving.

This pie stands out with its rich coconut flavor and velvety texture, making it a showstopper at any gathering.

Tip: For an extra coconutty crunch, toast some shredded coconut and sprinkle it on top before serving.

Conclusion

We hope this roundup of 18 authentic Samoan recipes has inspired you to explore the rich flavors of Samoa in your own kitchen. From savory dishes to sweet treats, there’s something for every home cook to try. Don’t forget to share your favorite recipes in the comments and pin this article on Pinterest to spread the love of Samoan cuisine. Happy cooking!

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