Cuisine of the Cocos (Keeling) Islands

The cuisine of the Cocos (Keeling) Islands is primarily based on Malay cuisine, as the vast majority of the islands’ inhabitants are of Malay origin. However, it also has its own specific features. The influence of other Asian cuisines and Australian cuisine is also evident.
A very important ingredient in the cuisine of the Cocos Islands is the coconut. Coconut palms are cultivated on the islands, and the production of coconuts, coconut oil, and copra is a significant part of the local economy. A local specialty is also the coconut crab, a large crab that is caught for its meat. Other important ingredients on the islands include fish and seafood.
There are only a handful of restaurants, bars, fast food stalls, and supermarkets on the Cocos Islands, often catering to tourists.
Typical dishes of the Cocos Islands are mostly adapted from Malay cuisine, often simplified, as most ingredients have to be imported, and shops on the islands have not always been well-stocked historically. Among the most typical dishes are ayam goreng – spicy fried chicken pieces, nasi uduk – rice cooked in coconut milk, satay – grilled skewers, and ikan bakar – grilled fish.