Koko Samoa

About This Recipe

Koko Samoa is made from ground roasted cacao beans pressed into logs and then dissolved in hot water. It is unsweetened, intensely chocolatey, and drunk with breakfast alongside taro or bread.

Ingredients

Serves 2

• 2 tbspKoko Samoa powder or shaved cacao log(available in Samoan stores)
• 2 cupswater
• 1/4 cupcoconut cream(optional)
• 1 tspsugar(optional, to taste)

Instructions

1. 1

   Dissolve cacao

   Bring water to a boil in a small saucepan. Add koko powder or shavings and whisk vigorously until dissolved.

2. 2

   Simmer

   Reduce heat and simmer 10 minutes, whisking occasionally. The liquid should thicken slightly.

3. 3

   Add coconut cream

   Stir in coconut cream if using and simmer 2 more minutes.

4. 4

   Sweeten and serve

   Add sugar to taste. Pour into cups and serve hot alongside taro or bread.

   Traditional koko Samoa is drunk unsweetened — add sugar sparingly so as not to mask the natural cacao bitterness.

Variations

• •

  Chill and serve over ice for a summer version.

• •

  Add a pinch of salt to deepen the chocolate flavor.

Storage

Refrigerate up to 2 days. Reheat on the stovetop, whisking to recombine.

Frequently Asked Questions