Coconut Pudding (Pulou Popo)
The Quirky Foodster Team
Ingredients
- Grated coconut — 160 g (5.5 oz)
- Arrowroot or cornstarch — 60 g (2 oz)
- Coconut milk — 240 ml (8 fl oz)
- Sugar — 100 g (3.5 oz)
- Of Salt — pinch
Method
- Combine the grated coconut, arrowroot, coconut milk, sugar and salt in a bowl, mixing thoroughly until smooth.
- Pour into a greased dish.
- Steam for 40–45 minutes until set and firm to the touch.
- Let cool slightly before slicing into pieces.
Introduction: A dense, chewy pudding made from grated coconut, arrowroot and sugar, steamed until set, a traditional Niuean sweet treat.
Cultural Background: Coconut puddings like this appear across Niue and the wider Polynesian region, made for family gatherings and special occasions, showcasing the ever-present coconut in a sweet, celebratory form.
Tips: Mix thoroughly to avoid lumps of arrowroot in the finished pudding. Let it cool for at least 15 minutes before cutting for the neatest pieces.
Variations: Add a few chopped bananas to the mixture for extra sweetness. Wrap individual portions in banana leaf before steaming for a traditional presentation.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: Serve at room temperature or gently steam for a few minutes to warm through.
FAQs:
Q: What is arrowroot used for here?
A: It acts as a thickener, giving the pudding its characteristic dense, slightly chewy set texture.
Q: Is this pudding very sweet?
A: It has a moderate sweetness, adjustable to taste.
- Grated coconut — 160 g (5.5 oz)
- Arrowroot or cornstarch — 60 g (2 oz)
- Coconut milk — 240 ml (8 fl oz)
- Sugar — 100 g (3.5 oz)
- Of Salt — pinch
Please log in to leave a comment.