Banana po’e from Wallis and Futuna
A banana dessert with tapioca starch, sugar, and vanilla, baked and served with coconut milk. Makes about 4 servings; quantities are measured by volume using the banana purée.
This banana po’e combines mashed fruit with tapioca starch and sugar to make a thick mixture that is baked. The serving count and 15-minute preparation time are estimates; baking takes 50 minutes. Serve warm with coconut milk.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Mash the bananas
Peel the bananas and mash them with a fork until puréed. Split the vanilla bean, scrape out the seeds, and mix them into the purée.
Ready to continue when: The purée is smooth, with the vanilla seeds evenly distributed.
7 min - 02
Mix in the starch and sugar
Measure the purée’s volume. Add tapioca starch until the total volume reaches 400 ml, then add sugar until it reaches 500 ml. Whisk or stir until combined.
Ready to continue when: The mixture is even, with no visible pockets of starch or sugar.
5 min - 03
Bake and serve
Heat the oven to 180 °C. Transfer the mixture to a baking dish and cover it with aluminum foil. Bake for 50 minutes. Serve the po’e warm with warm coconut milk.
Temperature: 180 °C / 356 °FReady to continue when: The mixture is firm and set when baking is complete; the coconut milk is warm when served.
50 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=d_wTZ90YrVM
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- The Page turner digital e-cookbook showing wallis-and-futuna recipes, tips and Traditional Dishes and Foods www.google.com/goto?url=CAESegHrOzAVrWR9dmSb4SRDDQXh2Xu7C9hPt9KMIx7FSbNSFR74x1R3YviadLgFFAKm…
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State: Published after documentary validation; no “Tested” label is shown.