Coconuts are an absolute must-taste in Fiji, always tasting better when you’ve watched them being plucked from a palm tree and cracked open – it doesn’t get any fresher than that. The best part about coconuts is their versatility. Young coconuts provide sweet, hydrating coconut water, while mature coconuts provide lush, creamy milk. Both have a layer of juicy coconut flesh to scoop out with a spoon. Beyond that, they can create coconut oil, coconut gelato, coconut cream, coconut flakes, desiccated coconut, coconut sugar – the list goes on.

In addition to eating and drinking fresh coconut, Fijians use coconuts as a major ingredient in two iconic dishes: rourou and tavioka. Rourou is a simple and healthy side dish made by marinating taro leaves in coconut, while tavioka is a little heavier and consists of banana and vegetable tapioca cooked in coconut cream. YUM! Stay at the Sheraton Fiji Golf & Beach Resort with My Fiji to revel in a traditional coconut husking experience.

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