When I was ten-years-old, my mother took us to a country she had already fallen in love on a girls trip the previous year. It was our first time on a vacation outside the country together as a family and after only a few hours of flying, we landed on a tiny piece of paradise in the pacific called Vanuatu.
The dense humid air hits like a wall as we exited the plane and in the darkness our first steps in this spectacular land were taken. After getting our inviting beverages and lei’s at the hotel that night, we awoke the next morning to the enveloping warmth that is so constant in the pacific and discovered the gems that are everywhere in this very underrated nation.
The people are the kindest, most humble, modest nation you could ever imagine and the landscape is like walking in a dream of blues and greens. My brother and I spent most of our time in the land of a kids club, only too happy to flee our parents for adventures with our peers.
There are only incredible memories from that country and only two weeks ago this tiny island nation was ravaged by a cyclone that passed directly overhead. It is known as one of the poorest lands on earth and while I don’t usually do this, it feels only necessary to make something to bring thoughts to their plight for clean water, shelter and food. There are several places to donate and nothing is too small, so here is a link to the Red Cross appeal to help. If you need further convincing of how incredible they are, here is a collection of photos of their attitude in spite of their situation.
When I first started this blog a little over three years ago I looked for some traditional Vanuatuan recipes and came up with virtually nothing. It seems they don’t really write detailed recipes out, so these scones had to be adapted from what I found and they went down well with all who tried them.
Adapted from Healthy Life
A little less than 2/3 cup coconut cream
2 teaspoons superfine/caster sugar
1/2 cup desiccated coconut
1 teaspoon baking powder
1 cup flour
Line a baking tray with greaseproof paper and preheat the oven to 180°C/350F.
Place the coconut cream, sugar and egg in a bowl and combine.
Add the coconut and combine once more.
Add the baking powder and stir to combine.
Lastly add the flour and mix until just combined.
Roll the mixture out to 1/2 inch thickness. Slice into 6 pieces and lay on the baking tray.
Bake until lightly golden, approximately 12 minutes.
Remove allow to cool.