Solomon Islands – Cassava Snacks Recipe
Last Updated on 2nd November 2025
The Solomon Islands’ cuisine comprises of fresh fish caught in their surrounding blue oceans and colourful tropical local fruits. This island country is also home to European and Chinese migrants whose influence can be found on the Solomon Islander dining table.
My search for an authentic Solomon dessert was so persistent it almost broke Google. The Solomon Islanders use ‘pudding’ to describe savoury dishes which can be confusing. However, one Solomon Island website stated that cassava pudding, while typically eaten as a savoury dish, can be sweeten with sugar to eat as a dessert. I found such a recipe from Stilettos in Solomons, an American who lived in the Solomon Islands. At the end of her recipe, she admitted it wasn’t authentic with a promise she would review it. But she never did.
Before I settled for Stilettos recipe, I decided to give Google one more chance. It was then that I found an authentic recipe in the most unusual place. An archive school textbook from the Solomon Islands Curriculum Development Centre. One of the lessons from the book was a recipe for Cassava Snacks, which essentially is cassava pudding sweeten with sugar.
The recipe is so simple and the ingredients easily found in British supermarkets. My challenge to bake around the world has turned me into a fan of cassava based desserts. This slightly sweet snack did not disappoint. The recipe is my adaptation to suit non-Solomon Island kitchens. If you want the original recipe you can find here on page 10.
Cassava Snacks
Ingredients
- 3 medium sized cassava or pre-grated cassava, about 1kg
- 250ml coconut cream
- 1 cup of white or brown sugar
- 1 teaspoon of salt
- Banana leaves or foil – I used foil as it was easier to wrap each individual snack
Instructions
- Peel and grate the cassava.
- Add sugar, salt, and the coconut cream to the cassava and mix well.
- Cut out squares of foil. Put two spoonfuls of cassava mixture onto the middle of the square. Fold to make a small parcel. Repeat until you use all the mixture.
- Place the cassava parcels neatly in a big pot. Pour enough water into the pot to cover the parcels.
- Boil until the cassava is cooked. You can check if the cassava is cooked by poking a parcel with a skewer or opening one of the parcels.
- Once cooked, cool the parcels in the foil until they are cool enough to handle. Once cold, remove from the foil and cool completely.
Happy baking!
L x👣
