Entree: French Polynesia – National Cuisine – Poe (Steamed Polynesian banana pudding thickened with starch and coconut milk)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 3 cups (450 g) ripe bananas, mashed (about 6 medium bananas)
- 1 cup (240 ml) coconut milk
- 1/2 cup (60 g) arrowroot or tapioca starch
- 1/2 cup (100 g) light brown sugar
- 1/2 tsp (2 g) fine sea salt
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (28 g) unsalted butter, melted
- Banana leaves or parchment for lining (no measurement)
- 1 cup (240 ml) coconut cream for serving (optional)

Instructions

1. Line a 9x5-inch (23x13 cm) loaf pan with banana leaves or parchment, leaving some overhang for easy removal. Lightly oil the lining.
2. In a large bowl, mash 3 cups (450 g) ripe bananas until mostly smooth with a few small pieces remaining for texture.
3. Whisk together 1 cup (240 ml) coconut milk, 1/2 cup (60 g) arrowroot or tapioca starch, 1/2 cup (100 g) brown sugar, 1/2 tsp (2 g) salt, 1 tsp (5 ml) vanilla, and 2 tbsp (30 ml) lime juice until the starch is fully dissolved and the mixture is smooth.
4. Stir the coconut-starch mixture into the mashed bananas, then add 2 tbsp (28 g) melted butter and mix until uniform.
5. Pour the mixture into the prepared pan, smooth the top, and fold any overhanging banana leaf back over the surface.
6. Set up a steamer or a large pot with a steaming rack and simmer water gently. Cover the pan tightly and steam for 35–45 minutes until the poe is firm and a knife inserted in the center comes out clean. Alternatively, bake covered in a preheated 350°F (175°C) oven for 35–45 minutes.
7. Remove from the steamer or oven and cool 15–20 minutes, then invert onto a serving plate and peel off the lining. Slice into portions.
8. Serve warm or at room temperature with 1 cup (240 ml) coconut cream drizzled over each slice if desired.