~387 cal · 3g protein · 53g carbs · 20g fat (estimated, per serving)
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Squares of banana pudding in coconut cream
🇨🇰 Rarotonga
Poke (poh-keh) in the Cook Islands is nothing like Hawaiian poke: it is a soft, sliceable pudding of mashed banana or pawpaw thickened with arrowroot (pia), baked, and drowned in sweet coconut cream. Cut into squares, it bridges breakfast and dessert on Rarotonga and the outer islands.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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6 very ripe bananas, mashed
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1/2 cup arrowroot (pia) or cornstarch
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1/3 cup sugar
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1.5 cups coconut cream
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1 pinch pinch of salt
Instructions
1
Heat the oven to 350°F and grease a baking dish. Mash the bananas until smooth.
2
Mix the mashed banana with the arrowroot, half the sugar, and a pinch of salt into a thick batter.
3
Spread into the dish and bake 35–40 minutes until set and lightly golden, then cool and cut into squares.
4
Warm the coconut cream with the remaining sugar and pour generously over the poke to serve.
Cook Islands home tradition, Rarotonga.
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🌏 While it simmers — know your destination
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Rarotonga. The main island, where raw fish meets fresh coconut cream.
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Cook Islands. A Polynesian nation that cures raw fish in coconut cream.
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Oceania. Island kitchens where coconut and the sea rule.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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