Koko alaisa is a beloved Samoan sweet rice dish, simmered slowly in rich coconut cream with cocoa and a touch of sugar until thick and creamy. It is traditionally served for breakfast or as a simple dessert, often topped with extra coconut cream or ripe banana.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 425 kcalCalories
- 22 gFat
- 17 gSaturated Fat
- 55 gCarbs
- 4 gFiber
- 22 gSugar
- 5 gProtein
- 90 mgSodium
- 320 mgPotassium
- 35 mgCalcium
- 3 mgIron
- 1 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the rice base
- 1 cup medium-grain white rice, rinsed until water runs clear
- 2 cups full-fat coconut cream
- 1 cup water
- 1/4 teaspoon fine sea salt
For the cocoa flavoring
- 1/3 cup unsweetened cocoa powder, sifted
- 1/2 cup granulated sugar, plus more to taste
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter
Directions
- Rinse the rice in cold water 3 to 4 times until the water runs clear, then drain thoroughly.
- In a heavy-bottomed saucepan, whisk together the rinsed rice, coconut cream, water, salt, sifted cocoa powder, and sugar until the cocoa is completely dissolved and no lumps remain.
- Place the pan over medium heat and bring the mixture to a gentle boil, stirring constantly so the cocoa does not stick and scorch on the bottom.
- Reduce the heat to the lowest setting, cover the pan, and simmer for 30 to 35 minutes, lifting the lid to stir gently every 5 to 7 minutes, until the rice is tender and the liquid has thickened into a creamy, pudding-like consistency.
- Stir in the vanilla extract and butter, mixing until the butter is fully melted and the pudding looks glossy and smooth.
- Taste and adjust the sweetness with extra sugar if desired, then remove from the heat and let rest, covered, for 5 minutes to firm up slightly.
- Spoon the warm koko alaisa into shallow bowls, drizzle each serving with an extra spoonful of coconut cream, and serve immediately.
Cook’s Notes
- Use full-fat canned coconut cream rather than light coconut milk for the richest, creamiest texture; the pudding will thicken significantly as it cools.
- Stir frequently during the simmer, especially in the final 10 minutes, because cocoa solids tend to settle and scorch on the bottom of the pan.
- A small pinch of espresso powder whisked in with the cocoa will deepen the chocolate flavor without making the dish taste like coffee.
- Leftovers keep in the refrigerator for up to 3 days; loosen with a splash of warm coconut milk when reheating on the stovetop.
- Traditionally served with sliced ripe banana or a drizzle of sweetened condensed milk for an extra-indulgent treat.
More Samoa Recipes You’ll Love
Craving more flavors from Samoa? Try these traditional recipes:
- Samoan Raw Fish Ceviche with Coconut Cream
- Samoan Coconut-Baked Taro Leaf Parcels
- Samoan Taro Coconut Sweet Pudding
