By Yemisi Suleiman
Moi Moi is a beloved Nigerian classic, but this coconut-infused version brings a fresh, modern twist. Blended with rich coconut milk, it delivers a softer, silkier pudding with a fragrant tropical note, perfect for breakfast, brunch, or as a stylish side at any gathering.
- Ingredients
2 cups peeled beans
1–1½ cups coconut milk
2 red bell peppers
4 scotch bonnet peppers
1 onion
2 tbsp crayfish
½ cup vegetable or coconut oil
Seasoning cubes & salt
Optional: boiled egg slices or smoked fish
★How to Make It
- Blend:
Blend peeled beans with coconut milk, peppers, and onions until smooth and creamy. - Season:
Pour into a bowl and stir in oil, crayfish, seasoning cubes, and salt. - Fill:
Scoop into Moi Moi leaves, or pouches. Add egg or fish if using. - Steam:
Steam on medium heat for 45–60 minutes, adding water as needed. - Serve:
Allow to cool slightly, then enjoy on its own or paired with rice, pap, or grilled fish.
Here are great drink pairings for any coconut-based dish, whether it’s coconut rice or coconut moi moi. Each option complements the rich, creamy flavour of coconut:
- Zobo (Hibiscus Drink)
A chilled zobo cuts through the creaminess of coconut dishes with its tangy, refreshing taste. Add ginger or pineapple for extra flavour.
- Fresh Pineapple Juice
Coconut and pineapple are a natural match. The sweetness of pineapple balances the mild, nutty flavour of coconut beautifully.
- Chapman
This classic mocktail adds a fruity, lightly bitter twist that pairs well with savoury coconut meals. - Lime and Mint Cooler
A simple mix of lime juice, sparkling water, and fresh mint. Perfect for light coconut dishes like coconut moi moi.