Desserts
Poke (Pumpkin and Banana Coconut Pudding)
Ingredients
- - 400g pumpkin, cooked and mashed
- - 2 ripe bananas, mashed
- - 60g (1/2 cup) arrowroot starch
- - 100g (1/2 cup) sugar
- - 300ml (1 1/4 cups) coconut cream, divided
Method
- Preheat the oven to 180C (350F) and lightly grease a baking dish.
- Combine the mashed pumpkin, banana, arrowroot and sugar in a bowl with 100ml of the coconut cream, mixing until smooth.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 35-40 minutes until set and slightly golden at the edges.
- Warm the remaining coconut cream gently in a small saucepan.
- Slice the poke into squares and serve topped with the warm coconut cream.
Introduction: Poke is a beloved Polynesian pudding found throughout the Cook Islands, made by baking mashed pumpkin or banana with arrowroot and topping it with sweet coconut cream.
Cultural Background: Poke is a beloved Polynesian pudding found throughout the Cook Islands, made by baking mashed pumpkin or banana with arrowroot and topping it with sweet coconut cream. It is a fixture of celebrations and church gatherings.
Tips: Allow the poke to cool slightly before slicing so it holds its shape.
Variations: Ripe pawpaw or taro can replace the pumpkin for other traditional versions of poke. Naturally vegan.
Storage: Refrigerate for up to 3 days.
Reheating: Serve at room temperature or warm gently in the oven at 150C (300F) for 10 minutes.
Nutrition: Approx. 230 kcal per serving, 9g fat, 36g carbohydrate, 2g protein.
FAQs
Q: Can poke be made ahead for a party?
A: Yes, it is often made a day in advance and keeps its texture well.