Dessert: United States – American Samoa (Pacific Island United States Territories) – Suafa'i

Serving Size: 6

Approximate Time

Prep 10 min

Cook 15 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 1/3 cup (60 g) small tapioca pearls (small pearl tapioca / sago-style)
- 1 cup (240 ml) warm water for soaking
- 2 cups (480 ml) full-fat coconut milk
- 1 cup (240 ml) water
- 1/2 cup (100 g) granulated sugar (adjust to taste)
- 1/8 tsp (0.5 g) salt
- 1 tsp (5 ml) vanilla extract
- 6 ripe bananas, sliced, approx. 1 lb (450 g) peeled
- 2 tbsp (30 g) shredded coconut, toasted (optional garnish)
- 1 tbsp (15 ml) lime juice or optional squeeze for brightness (optional)

Instructions

Short Description:
A traditional American Samoan dessert of ripe local bananas simmered in sweet coconut milk with small tapioca pearls, finished as a warm or chilled creamy soup that highlights island bananas and coconut flavors.

Regional Notes:
This American Samoa version uses very ripe island bananas and coconut milk to create a thin, sweet, coconut-forward soup rather than a firm pudding; the use of small tapioca pearls (sago-style) and minimal spices keeps the focus on the banana and coconut flavors common in Pacific Island United States Territories.

1. Place the tapioca pearls in a bowl and cover with 1 cup (240 ml) warm water. Let soak 20–30 minutes until slightly softened, then drain and set aside.
2. In a medium saucepan over medium heat, combine the coconut milk and 1 cup (240 ml) water. Stir in the sugar and salt and bring just to a gentle simmer.
3. Add the drained tapioca pearls to the simmering coconut mixture. Reduce heat to low and cook, stirring frequently, until the pearls turn translucent and the mixture thickens slightly, about 10–12 minutes. Adjust heat to avoid a hard boil.
4. When the tapioca is nearly translucent and the liquid is creamy, stir in the sliced bananas. Simmer gently 3–5 minutes more—long enough to soften the bananas but not so long that they disintegrate.
5. Remove from heat and stir in the vanilla extract. Taste and adjust sweetness or salt as needed; add the optional lime juice if you like a touch of brightness.
6. Let Suafa'i cool a little if serving warm, or chill in the refrigerator for at least 1 hour if serving cold. The mixture will thicken slightly as it cools; stir before serving.
7. Serve in bowls, garnished with toasted shredded coconut if desired. Suafa'i can be served warm, at room temperature, or chilled according to preference.