Cook Islands poke gives the archive a clearer island dessert page for the Cook Islands meaning of poke rather than the Hawaiian savory bowl meaning. It helps the site cover naming differences across the Pacific while still giving readers a useful recipe.
If you enjoy this style of Pacific cooking, you may also want to try banana poe, poi fai.
Ingredients
- 4 ripe bananas, mashed
- 1/2 cup tapioca starch
- 1/4 cup sugar
- 1 cup coconut cream
- 1/4 teaspoon vanilla
Instructions
- Mix the mashed bananas, starch, sugar, and vanilla until smooth.
- Spread into a greased dish.
- Bake until set and lightly browned.
- Let it cool slightly before cutting or spooning.
- Serve with coconut cream.
Helpful Tips
- Very ripe bananas give the fullest flavor.
- Let the dessert rest so it firms before serving.
FAQ
Is this the same as Hawaiian poke?
No, in the Cook Islands this points to a dessert rather than a savory fish bowl.
Can other fruit be used?
Some island dessert styles use other fruit too, but banana is a strong starting point.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 166 kcal |
| Fat | 7.6 g |
| Saturated Fat | 5.6 g |
| Carbohydrates | 59.9 g |
| Protein | 8.5 g |
| Sodium | 160.3 mg |
| Cholesterol | 0 mg |
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