Chef Makoa
Confiture de Coco (Tahitian Coconut Jam)
Tahiti's coconut jam turns grated haʻari, sugar, and vanilla into a glossy golden spread for firi firi, pain coco, toast, or any table that needs one more sweet spoon.
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Chef Makoa
Pain Banane (Tahitian Banana Bread with Tahaʻa Vanilla)
Very ripe Tahitian meiʻa folded into a soft quick-bread loaf with Tahaʻa vanilla, coconut milk, and the easy afternoon spirit of goûter, where an old canoe fruit meets today's kitchen.
Chef Makoa
Île Flottante à la Vanille de Tahiti (Floating Meringue with Tahaʻa Vanilla Custard)
A French dessert resting in a Tahitian bowl: soft meringue floating on Tahaʻa vanilla crème anglaise, with caramel, toasted coconut, and the flower-sweet perfume of the vanilla island.
Chef Makoa
Firi Firi (Tahitian Coconut Doughnut)
Tahiti's firi firi is a figure-8 coconut doughnut, soft with coconut milk, fried golden, and rolled in sugar. The French pantry met the Tahitian table, and breakfast got generous.
Chef Makoa
Flan à la Vanille de Tahiti (Tahitian Vanilla Caramel Custard)
A Tahitian flan scented with Tahaʻa vanilla, French in shape but island in breath, baked slow in caramel until the custard sets silky enough to share cold from the family table.
Chef Makoa
Gâteau Banane à la Vanille de Tahaʻa (Tahitian Banana Vanilla Cake)
Ripe bananas folded into a tender butter crumb with a split bean of floral Tahaʻa vanilla, the kind of Tahitian goûter cake that waits on the table for birthdays and afternoon coffee.
Chef Makoa
Beignets de Banane au Meiʻa (Tahitian Banana Fritters)
Tahiti's warm goûter fritter: ripe meiʻa wrapped in a light batter, fried golden, then rolled in sugar and grated coconut for a sweet afternoon bowl.
Chef Makoa
Meiʻa Rio with Crème Anglaise au Vānira Tahiti (Tahitian Vanilla Custard Bananas)
Ripe Tahitian Rio bananas, fried until caramel-gold, then bathed in a soft crème anglaise scented with Taha'a vanilla. French custard, island fruit, one sweet table.
Chef Makoa
Pain Coco, Faraoa Haʻari (Tahitian Coconut Bread)
Soft Tahitian pain coco, faraoa haʻari, kneaded with coconut milk and grated coconut until the loaf bakes tender, lightly sweet, and ready for a Sunday table.
Chef Makoa
Frites de ʻUru (Tahitian Breadfruit Fries)
Firm Tahitian ʻuru cut into thick wedges, cooked until tender, then fried crisp and salted while hot. The old canoe crop lands on the table like chips, only deeper.
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