Poi fai gives the Samoan dessert cluster another banana-based sweet that feels homestyle and distinct from the heavier cassava and pie desserts. It helps the archive cover more of the soft coconut pudding lane in recognizable island terms.
If you enjoy this style of Pacific cooking, you may also want to try banana poe, banana tapioca.
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 bananas, tapioca starch, sugar, and vanilla until smooth.
- Spread into a greased dish.
- Bake until set and lightly colored.
- Cool slightly before slicing or spooning.
- Serve with coconut cream.
Helpful Tips
- Very ripe bananas give the best flavor.
- Let the dessert rest before serving so it firms up.
FAQ
Is poi fai similar to banana poe?
They are related fruit-and-starch desserts, though naming and style differ by island tradition.
Can this be served cold?
Yes, it is good warm or chilled.
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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