Miti (Fijian coconut sauce)
Miti is a fresh Fijian coconut sauce of grated coconut cream with onion, chilli, citrus and salt. It is served raw with fish and is distinct from the fermented miti of Tahiti.
Fijian lolo buns (low-heat coconut-cream pot method)
Lolo buns · Bani lolo · Fijian coconut buns · Coconut buns
Soft yeast buns shaped by hand and simmered covered in coconut cream diluted with water in a deep pot. This Fijian home version uses a clean knife or fork inserted into the center as its doneness cue.
A specific pot-cooked version
Veni Vlogs' Fijian home demonstration, inspired by Mama Mare, cooks yeast dough buns in a deep, lidded pot under coconut cream. The formula includes raw sugar and margarine; handful-size buns sit in a mixture of coconut cream and water. It is a distinct simmered method, not the oven-baked lolo buns or Samoan pani popo. The video gives a 35–40 minute low-heat range and a knife-or-fork check, but no exact bun count or measured cooking temperature.
Sources for this section
A second home card
NomList's card, written by Kaila Yu, is a separate pot-cooked version. It uses flour, brown sugar, instant yeast, butter and coconut milk, with water added only as needed to form a dough. The shaped buns are covered with coconut milk and cooked in a covered deep pot over a low flame.
The card is internally inconsistent: it gives 40 minutes in its summary and 30 in its method. It states servings rather than a number of buns and lists yeast without a proofing stage. Coconet's page credits Nom List, but neither page establishes one traditional method for every lolo bun.
Sources for this section
History
Veni Vlogs presents a home method for Fijian lolo buns inspired by Mama Mare. The dough is cooked covered in diluted coconut cream in a pot rather than baked. Coconet separately identifies lolo as coconut milk or cream and describes Fijian lolo buns as boiled rather than baked. NomList, a food site, publishes a second pot-cooked home card. These sources document particular methods, not every Fijian household version.
Ingredients
Scaling: source batch only
Plain wheat flourSifted.
946 mL4 cup as recorded
59 mL4 tbsp as recorded
Yeast
1 packet
The video description identifies the packet as 32 g.Water for doughAdd gradually while mixing until dough forms.
Amount not stated
The source does not give a volume.Margarine
Amount not stated
1–2 tbsp for the dough, plus extra to grease the pot; the source gives no separate greasing amount.Coconut creamPour over the shaped buns.
828 mL3½ cup as recorded
Water for coconut creamMix with the coconut cream.
118 mL½ cup as recorded
The video description says this is to thin very thick coconut cream.Method
Risks and precautions · Standard risk
Raw wheat flour
Uncooked flour can carry germs that are killed by cooking; tasting raw dough can cause illness.
Hazard sourceHot pot and simmering liquid
The lidded pot and hot coconut cream can burn during cooking and serving.
Hazard sourceDo not taste the raw dough. Cook the buns through; the source's center test is a knife or fork that comes out clean.
Control sourceHandle the pot and lid carefully and keep the cooking area attended.
Control sourceDo not taste the raw dough. Follow the source's low-heat time range and check the center of a bun with a clean knife or fork before serving; no numeric internal temperature is established.
- Mix the flour, raw sugar and yeast in a bowl.
- Add water gradually while mixing, then knead until the dough comes together. The source does not give a fixed dough-water amount or a proofing stage.
- Knead 1–2 tablespoons margarine into the dough.
- Grease the bottom of a deep pot with extra margarine. Shape handful-size pieces of dough into buns and arrange them in the pot.
- Mix the coconut cream with 1/2 cup water, then pour it over the buns until they are covered.
- Cover the pot and cook over low heat for 35–40 minutes.
- Check a bun by inserting a clean knife or fork into its center. If dough sticks to the tester, continue cooking; when it comes out clean, remove the pot from the heat.
- Leave the buns to stand for 5 minutes, then serve.
Places
Fiji
Documented preparation · Country evidenceThe selected household recipe identifies itself as Fijian. No island or village is specified for the method.
Related
More from Fiji
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Dampfnudeln
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Firi firi (Tahitian coconut doughnuts)
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Gnocco fritto (leavened home method)
This Emilia-Romagna home version uses a measured flour-and-milk dough with yeast, shapes it into small diamonds or squares, and fries them in peanut oil.
Hotteok
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Houskové knedlíky
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Sources
The Coconet TVFijian identity · Cultural association · Simmered method context
Fijian Coconut Lolo BunsCoconet identifies the food as Fijian coconut lolo buns, says they are boiled rather than baked, compares their soft texture to Chinese steamed bao, and explains lolo as coconut milk or cream.
The Coconet page credits Nom List, but its own accessible text gives no measured recipe.
Cited in: A specific pot-cooked version; A second home card
Veni VlogsSpecific Fijian home method · Ingredients · Method · Doneness cue
HOW I MAKE LOLO BUNS 🇫🇯 Fijian Coconut Buns | Coffee Club RedcliffeThe video description identifies a Fijian lolo-bun recipe inspired by Mama Mare and lists 4 cups plain flour, 4 tablespoons raw sugar, one 32 g yeast packet, 3½ cups coconut cream, ½ cup water to mix with the cream, and 1–2 tablespoons margarine.
The method adds water gradually to make dough, kneads in margarine, shapes handful-size buns in a greased pot, covers them with coconut cream, then cooks covered over low heat for 35–40 minutes.
The description directs checking the center with a knife or fork: dough sticking means continue cooking; a clean tester means it is done. It then rests the buns for 5 minutes.
Cited in: A specific pot-cooked version
NomListSecond home method · History
Steamed Lolo Buns featuring Coconut Cream – Easy Fijian RecipeThe NomList card lists flour, brown sugar, instant yeast, butter and coconut milk, with water added only as needed to form a dough.
The buns are covered with coconut milk and cooked in a covered deep pot over a low flame.
The card gives 40 minutes while its method says 30, gives servings rather than a bun count, and lists yeast with no proof stage.
Cited in: A second home card
Centers for Disease Control and PreventionRaw flour safety
Raw Flour and DoughRaw flour can contain germs; do not eat raw dough and cook dough before eating.
National Fire Protection AssociationHot pot safety
Educational Messages Desk ReferenceStay in the kitchen while cooking; keep combustibles away from heat and handle cooking fires with appropriate precautions.