Po'e is a traditional Pascuense (from Rapa Nui/Easter Island) recipe for a classic dessert of banana, sugar and flour pudding that's chilled and served with coconut milk and coconut cream. The full recipe is presented here and I hope you enjoy this classic Pascuense version of: Po'e.
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Poʻe is a Tahitian fruit pudding that consists of a banana purée mixed with brown sugar and arrowroot or cornflour. The mixture should be baked until the pudding is firm and bubbling. It is served chilled and cut into cubes, topped with a dollop of coconut cream.
Po’e (POH-eh) is a popular fruit pudding found at all traditional Tahitian tamara’a barbeques. Originally the pudding was wrapped in banana leaves and baked in the fire pit.
Ingredients:
6–8 Ripe bananas, peeled and cut into chunks
100g Brown sugar
100g plain flour
2 tsp Vanilla extract
250ml coconut milk
250ml Coconut cream
Method:
Pre-heat your oven to 180°C.
Peel and chop the bananas then place in a blender and pulse to chop (I like a little texture, but you can purée if you wish). You need enough to yield about 1l of fruit purée.
In a bowl, mix together the brown sugar and the flour. Blend in the vanilla extract then add to the bananas and process until everything is thoroughly combined.
Butter a 2l baking dish and pour in the purée. Transfer to the centre of your pre-heated oven and bake for 35–45 minutes or until the pudding is golden on top, firm and bubbling.
Remove from the oven and set aside to cool. Cover with clingfilm (plastic wrap) then transfer to your refrigerator and allow to chill thoroughly.
Cut into cubes or strips and either place in a large bowl or individual dessert bowls. Serve with well chilled coconut milk and a dollop of coconut cream.
If desired, you can garnish with more brown sugar and/or toasted coconut.
As variants you can substitute papaya, mango or pineapple for some of the bananas (you just need to make sure you have about 1l fruit purée in all).
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