About
Lolo coconut rolls are a traditional Fijian delicacy deeply rooted in the island's rich culinary heritage. "Lolo" refers to coconut cream, which is a staple ingredient in Fijian cuisine, used to add richness and flavor to many dishes.
The history of lolo coconut rolls is intertwined with the broader Fijian use of coconut in cooking. Coconut trees are abundant in Fiji, and the coconut's versatile components (water, meat, cream) have long been a key part of the Fijian diet. The use of coconut cream, in particular, has been central to many traditional dishes.
Lolo coconut rolls likely evolved as a way to combine the beloved flavors of coconut cream with the more common bread or dough-based foods introduced during colonial times. As with many Pacific island nations, the introduction of wheat flour led to the creation of various baked goods, which were then adapted to include local ingredients like coconut.
Lolo coconut rolls consist of soft, doughy rolls that are generously soaked in lolo (coconut cream).
The rolls themselves are often slightly sweet and are made from a basic dough that is either baked or steamed. After cooking, they are soaked or drenched in warm coconut cream, which is often sweetened and sometimes flavored with a hint of vanilla or other spices.
The result is a rich, creamy treat that is both comforting and satisfying. Lolo coconut rolls can be enjoyed as a dessert, a snack, or even a breakfast item. They are a beloved part of Fijian cuisine and are often served during special occasions or as part of a larger meal.
Enjoy this nostalgic and hearty dish as part of your next celebration or as a comforting meal any time of the year!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.
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INGREDIENTS
For the Buns:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 packet (2 ¼ teaspoons) active dry yeast
3/4 cup warm water
2 tablespoons melted butter
1 can (13.5 oz) coconut cream or thick coconut milk
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Instructions
The perfect morning bread roll to have with an island cup of tea.
Click here for video recipe and story on Instagram
Prepare the Dough:
In a small bowl, dissolve the sugar in warm water, then add the yeast. Let it sit for about 5-10 minutes, until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and oil or melted butter.
Mix until a soft dough forms. Knead the dough for about 5-7 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the Rolls:
After the dough has risen, punch it down to remove air bubbles. Divide the dough into small portions and shape them into rolls.
Place the rolls in a greased baking dish, cover them, and let them rise for another 30 minutes.
Bake the Rolls:
Preheat your oven to 350°F (175°C).
Once the rolls have risen, pour the coconut milk over top, use a cooking brush to make sure you get a good coverage. Bake them for 20-25 minutes, or until they are lightly golden on top. The coconut milk should be mostly absorbed into the rolls.
Eat while warm with a cup of black tea, or save for the next day, cut in half and add butter, or nutella.
