Po’e pronounced (POH-eh) is a popular Tahitian fruit pudding found at all traditional Tahitian Tamara ‘a barbeque.
It is a sweet, pudding-like confection that comprises of a banana purée mixed with brown sugar and arrowroot or cornstarch cooked with manioc and coconut cream.
This popular dessert is a common sight at festivals.
Historically, the mixture is wrapped in banana leaves and baked in the fire pit until the pudding is firm and bubbling.
This simple baked form is easier in the modern kitchen.
It is served chilled and cut into cubes, topped with a dollop of coconut cream.
Poʻe is frequently eaten as a dessert, although it can also be served along with other dishes.
A comparable dish is called Poke in the Cook Islands.
Poʻe should not be confused with the popular Hawaiian poi made from taro and water, or the Hawaiian poke made from fish.
- Some of the banana can be substituted with papaya, mango, pineapple, or other tropical fruits.
- Ripe plantains in lieu of bananas or other tropical fruit.
- Try wrapping the pudding in buttered banana leaves and baking it for a more original presentation
- Other recipes sometimes call for Tahitian vanilla bean seeds, coconut oil (for pan greasing)
If you decide to use mango or papaya in lieu of bananas, just know that these fruits are juicier and will need more cornstarch or flour.
This Polynesian Recipe is a naturally sweetened, dense banana pudding, often served with coconut cream.
It’s made with less than 5 ingredients.
- 4 cups mashed bananas, from about 6-8 bananas
- ½ cup honey or brown sugar
- 1 cup whole wheat or white flour
- 2 teaspoons vanilla
- ¼ teaspoon salt
- Coconut oil
- Coconut milk or cream, for serving
- Firstly, preheat the oven to 375 degrees.
- Secondly, place the banana in a blender or food processor and process until smooth.
- Thirdly, mix together the honey, flour, vanilla, and salt. Add this mixture and the vanilla to the bananas and process well, removing any lumps.
- Then, spread a little coconut oil in a medium-large baking dish and then, pour in batter.
- After that, bake for 35-40 minutes or until firm. Remove from oven and allow cooling.
- Lastly, serve warm, or chill in the refrigerator. Slice or cube then sprinkle with coconut cream or milk before serving.
|Serving Size: 1 (208) g|
|Servings Per Recipe: 4|
|AMT. PER SERVING %DAILY VALUE|
|Calories from Fat 123 g 24 %|
|Total Fat 13.7 g 21 %|
|Saturated Fat 11.8 g 59 %|
|Cholesterol 0 mg 0 %|
|Sodium 50.3 mg 2 %|
|Total Carbohydrate 101.8 g 33 %|
|Dietary Fiber 7.3 g 29 %|
|Sugars 52.9 g 211 %|
|Protein 4 g 8 %|