Dish

Po'e

Baked banana and coconut pudding

Po'e is made by mashing fruit like bananas or papayas and mixing it with tapioca starch. The mixture is then wrapped in banana leaves and steamed until it is cooked through. The dessert is often served cold and is a popular treat in Polynesia. It has a sweet and fruity flavor that is perfect for hot summer days.

Oceanic cuisine› Polynesian cuisine

Dessert› Pudding

Origins and history

Po'e has been a popular dessert in Polynesia for centuries. It originated from Tahiti and has since spread to other Polynesian islands. The dish has become a staple in Polynesian cuisine and is enjoyed by people of all ages.

Dietary considerations

Suitable for gluten-free and vegan diets. May contain allergens, check ingredients before consuming.

Variations

There are many variations of po'e, with some using different types of fruit like mangoes or pineapples. Some also add coconut milk or cream for added richness.

Presentation and garnishing

To make po'e extra fruity, use ripe and sweet fruit. You can also add a pinch of salt to balance out the sweetness of the dish. Serve in a banana leaf-lined dish and top with coconut cream. Garnish with fresh fruit or mint leaves for added color and flavor.

Tips & Tricks

When wrapping the po'e mixture in banana leaves, make sure to fold the leaves tightly to prevent the mixture from leaking out. Steaming time may vary depending on the size of the po'e, so check for doneness by inserting a toothpick into the center. If it comes out clean, the po'e is ready.

Side-dishes

Po'e is often served as a dessert on its own, but it can also be paired with other Polynesian desserts like haupia or kulolo. It can also be served with a cup of cold coconut water or juice.