Kokoda is a traditional dish made with fresh, raw fish such as mahi-mahi or snapper that is marinated in a combination of coconut milk and citrus juices such as lemons and limes. The coconut milk is added in order to balance out the acid. Fijian variety of ceviche is often garnished or combined with additional ingredients such as sea salt, minced chilis, finely sliced green onions, and coriander leaves.

This classic Fijian dish is prepared by simmering meaty white fish such as cod or mahi-mahi in lolo – which is the Fijian word for coconut milk. Sliced onions, ginger, and sometimes even chopped tomatoes are added to this delicious meal in order to enhance its flavors even further.

Ura vakalolo is a specialty hailing from Fiji that consists of whole prawns coated with coconut cream sauce. Prawns are known as ura in Fiji and are often cooked in salted water or coconut milk. This dish is a variation of a Fijian delicacy that involves simmering fish, prawns, shrimps, lobsters, or chicken in coconut cream.

Purini is a Fijian steamed dessert made with wheat flour and coconut cream or milk. The dessert is prepared with a mixture of flour, baking powder and baking soda, that is combined with hot coconut cream or milk. The pudding-like mixture is then added to a greased pot or tin and steamed until thoroughly cooked.

Kovu walu is a traditional fish dish that is infused with coconut milk and spices, then steamed in banana leaves. Walu is locally-sourced Spanish mackerel, while kovu refers to the method of preparation of the fish that involves marinating it in a mixture of coconut milk, ginger, onions, and fresh turmeric, and then cooking it enclosed within fresh banana leaves.

Vakalavalava is a Fijian dessert made with grated fresh cassava, shredded coconut, sugar, and butter. The sweet cassava mixture is baked in a pan, and it can optionally be topped with sweetened condensed milk, custards, creams, or syrups. This cassava-based dessert is often enriched with mashed bananas or coconut milk.

Topoi is a Fijian dumpling made with wheat flour, coconut milk or cream, and sugar. The dough is shaped into balls, which are then simmered in a pot of boiling water until soft and thoroughly cooked. Once boiled, the dumplings are taken out, and the remaining water is further cooked with additional coconut milk until it has thickened to a porridge-like consistency.

Babakau is a light and airy deep-fried dough made with flour, water, yeast, and sugar. The pieces of dough are usually triangular or rectangular, and they can optionally be filled with a variety of ingredients such as coconut shavings, curries, or grated onions.

Baigan valo is a traditional dish consisting of eggplants that are halved, stuffed with fish, then topped with coconut cream and steamed until ready for consumption. Although the final dish looks a bit messy, the combination of different textures and flavors are said to taste heavenly.