Side Dish: United States – American Samoa (Pacific Island United States Territories) – Samoan Poi

Serving Size: 6

Approximate Time

Prep 25 min

Cook 0 min

Total 25 min

Ingredients

- 4 ripe bananas, about 1 lb (450 g) peeled weight OR 2 cups (450 g) cooked, mashed breadfruit
- 1 cup (240 ml) coconut cream
- 1/4–1/2 cup (60–120 ml) warm water or coconut milk, to adjust consistency
- 2 tbsp (25 g) granulated sugar, or to taste
- 1 tbsp (15 ml) fresh lime juice (optional, for brightness)
- 1 tsp (5 ml) vanilla extract (optional)
- Pinch of salt
- 1/4 cup (20 g) toasted shredded coconut, for garnish (optional)
- Banana or breadfruit slices, for serving (optional)

Instructions

Short Description:
A creamy, spoonable Samoan side made from mashed ripe bananas or cooked breadfruit blended with rich coconut cream and lightly sweetened. Served at room temperature or chilled alongside savory island plates.

Regional Notes:
This Samoan version uses locally abundant ripe bananas or breadfruit rather than taro, and is enriched with coconut cream for a sweeter, creamier profile than Hawaiian poi. The flavor balance—fruit, coconut, a touch of citrus—is typical of American Samoa and other Pacific Island U.S. territories.

1. If using breadfruit: peel and cut into 1–2 inch (2–5 cm) chunks. Place in a pot, cover with water, bring to a boil and simmer 20–25 minutes until very tender. Drain and mash while hot until smooth; measure about 2 cups (450 g).
2. If using bananas: peel and mash in a bowl with a sturdy fork or potato masher until very smooth (or puree in a blender/food processor for silkier texture). You should have about 1 lb (450 g) mashed fruit.
3. In a large mixing bowl combine coconut cream, sugar, vanilla (if using), and a pinch of salt. Stir until sugar is mostly dissolved.
4. Add the mashed banana or breadfruit to the coconut mixture. Stir vigorously, pressing the fruit against the side of the bowl, until fully incorporated. Add warm water or coconut milk, a little at a time, until the poi reaches a thick but spoonable consistency (traditionally slightly runny but not soupy).
5. Stir in lime juice if using, and taste; adjust sweetness or salt as needed. For an extra-smooth poi, blend briefly in a food processor or use an immersion blender.
6. Transfer to a serving bowl. Garnish with toasted shredded coconut and fruit slices if desired. Serve at room temperature or chilled. Store covered in the refrigerator for up to 2–3 days.