Poke (Banana and Coconut Pudding)
The Quirky Foodster Team
Ingredients
- Very ripe bananas, mashed — 6
- Arrowroot starch or tapioca starch — 100 g (2/3 cup)
- Sugar, or to taste — 100 g (1/2 cup)
- Coconut cream, plus extra to serve — 250 ml (1 cup)
- Salt — 1/4 tsp
- Vanilla extract (optional) — 1/2 tsp
Method
- Preheat the oven to 180°C (350°F) and lightly grease a baking dish.
- In a large bowl, mash the bananas thoroughly until smooth.
- Whisk in the arrowroot starch, sugar, coconut cream, salt and vanilla, if using, until well combined and smooth.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Cover with foil and bake for 25 minutes, then uncover and bake for a further 8–10 minutes, until set and no longer wet in the centre, with a light golden top.
- Let cool for at least 15 minutes before slicing into squares.
- Serve warm or at room temperature, with a little extra coconut cream drizzled over.
Introduction: Poke is a beloved Tokelauan dessert, a sweet pudding made from mashed local fruit such as banana or
papaya mixed with coconut cream and baked until it reaches a perfect, not-too-dry, not-too-wet
consistency.
Cultural Background: Poke is a beloved Tokelauan dessert, a sweet pudding made from mashed local fruit such as banana or
papaya mixed with coconut cream and baked until it reaches a perfect, not-too-dry, not-too-wet
consistency. Its natural fruit sweetness makes it a comforting, not overly sugary treat.
Tips: Use very ripe, well-spotted bananas for the best natural sweetness. Let the pudding cool and set before cutting, or it will be too soft to hold its shape.
Variations: Use mashed papaya in place of banana for a different fruit version, as is also traditional. Add a sprinkle of toasted coconut on top before serving. Naturally vegan and vegetarian.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Serve at room temperature or gently warm individual portions in the microwave for a few seconds.
FAQs:
Q: What fruits can be used for poke?
A: Banana and papaya are the most common, mashed and baked into the pudding.
Q: Why is arrowroot used?
A: It thickens the pudding as it bakes, giving poke its characteristic soft, set texture without needing eggs.
Q: Is poke very sweet?
A: It's only lightly sweetened, letting the natural sweetness of the ripe fruit come through.
- Very ripe bananas, mashed — 6
- Arrowroot starch or tapioca starch — 100 g (2/3 cup)
- Sugar, or to taste — 100 g (1/2 cup)
- Coconut cream, plus extra to serve — 250 ml (1 cup)
- Salt — 1/4 tsp
- Vanilla extract (optional) — 1/2 tsp
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