Say itChevrettes au lait de coco — [shev-reht oh leh de koh-koh]
OrderI'll have Chevrettes au lait de coco, please.
LocallyJe prendrai des Chevrettes au lait de coco, s'il vous plaît.
Say locally
Shrimps cooked in a creamy coconut sauce.
Why try it?
This dish showcases the island's abundant seafood married with coconut, a key ingredient in Bora Bora's gastronomy. It's a flavorful representation of the island's culinary reliance on natural resources.
How it tastes
The dish offers a rich and creamy coconut sauce with tender, juicy shrimps. The sweetness of the coconut balances beautifully with the savory, sea-fresh flavor of the shrimp.
Origin & History — first documented: 1920
Introduced in the early 20th century, this dish combines traditional fishing with local culinary practices. It remains a testament to Bora Bora's fresh seafood offerings.
Recipe
Ingredients
🦐300 g shrimp
🥛200 ml coconut milk
🧄50 g onion
🧂20 g ginger
🧂5 g salt
🧂3 g pepper
Method
1Clean and devein the shrimps.
2Sauté onion and ginger in a pan.
3Add shrimps and cook until pink.
4Pour in coconut milk, simmer until sauce thickens.
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