French Polynesian Banana Po'e
The kids and I magically traveled to the beautiful French Polynesian islands this month and explored the tastes of Tahitian fruit pudding in our kitchen. Tahitian fruit pudding or Po'e is a popular dessert which is normally eaten after Tahitian tamaraa barbecues. Normally it is wrapped in banana leaves and baked in the fire pit, but luckily for us we found a modern kitchen recipe. Po'e can be made from fresh fruit such as pumpkin, papaya, bananas, and yuca. We decided to start easy and make a banana po'e.
How we did it:
- ripe bananas (6-8) - Recipe calls for 4 cups of puree bananas
- brown sugar (1/2 cup)
- cornstarch (1 cup)
- vanilla (2 teaspoons)
- coconut cream (1 cup) - coconut cream is the think coconut milk that rises to the top of a can of coconut milk
We first preheated our oven to 375°F. Then my kids peeled 8 ripe bananas and sliced them up into small pieces.
We then placed the bananas into a food processor.
We pureed the bananas in our food processor. We then took a measuring cup to make sure we had 4 cups of puree.
We then mixed together the 1/2 cup of brown sugar and cup of cornstarch with the pureed bananas. I had my kids sift the cornstarch to get all the lumps out.
We then added 2 teaspoons of vanilla to the bananas and mixed well. Note: (There should not be any lumps from the corn starch. Adjust sugar to taste).
We then buttered a 2-quart baking dish and poured in the puree. We baked it for 30 to 45 minutes, or until the pudding was firm and bubbling. We then removed it from the oven and allowed it to cool. After it had cooled down, we covered the bowl with plastic wrap and refrigerated it until it was well chilled.
I took the chilled banana po'e and cut it into cubes and placed a piece onto individual plates. I then topped each one with a dollop of coconut cream, a sprinkle of brown sugar and served it to my kids. The kids loved this dish and even asked for seconds! I wasn't sure if they would like it or not, especially since I kept telling them we were making a banana pudding, yet the consistency of this pudding is not the same as what we normally eat her in the U.S.