Cream
Lolo
Solomon Islands
Coconut cream squeezed by hand from freshly grated flesh, the fat that carries almost every Fijian dish.
Original eatfuls sticker artwork
What it is
A closer look at Lolo.
Coconut cream squeezed by hand from freshly grated flesh, the fat that carries almost every Fijian dish.
What to look for
Know it when you find it.
Grated on a stool-mounted scraper at the market and squeezed to order. Fresh lolo is warm and sweet and tastes nothing like the tinned kind.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Lolo.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Turkmenistan
Turkmen Clotted Cream
Agaran
Agaran is a Turkmen dairy product made by slowly simmering milk until the cream rises and thickens; it can be eaten with bread or honey.
Switzerland
Double Cream
Double crème de la Gruyère
Thick unwhipped cream of very high fat content, spooned over meringues and berries rather than poured.
Iraq
Geymar
قيمر
Water-buffalo milk simmered and left overnight so a thick, clotted layer forms, lifted off in slabs and eaten with honey or syrup.
Turkey
Kaymak
Қаймақ
Thick clotted cream, essential for breakfasts and desserts.
Costa Rica
Natilla
Costa Rican sour cream, thinner and less sour than American sour cream, served with gallo pinto and many dishes, a daily staple.
Mongolia
Öröm
Өрөм
Milk simmered and left to cool overnight so a thick clotted skin forms, lifted off in a slab and eaten with bread and sugar.
Iran
Sarshir
سرشیر
Clotted cream skimmed from simmered milk and sold in tubs, eaten at breakfast with honey and hot bread.
New Caledonia
Coconut Crab
Unga
Large land crab prized as a delicacy, especially on the outer islands of the Cook Islands; protected in some areas due to declining populations; a rare and sought-after island food.