Purini Recipe (Fijian Coconut Steam Pudding)

Purini is a traditional Fijian coconut steam pudding with a soft texture and rich, lightly sweet flavor. This version keeps the recipe approachable for home cooks while staying close to the kind of pudding often served for family gatherings, celebrations, or shared dessert.

If you enjoy this kind of recipe, you may also want to try our tropical banana loaf or chocolate cake recipe.

Purini or Fijian coconut steam pudding is one of the oldest pudding dish around in Fiji and it is absolutely delicious! I’ve even seen it being cooked / steamed in natural hot spring water!

Purini Recipe Ingredients:

• 1 – 2 cup or tin coconut cream
• 2 cups of brown sugar, or 3 cups white sugar as white sugar is not that sweet.
• 3 cups self raising flower
• 2 table spoon baking soda
• 2 eggs
• 4 table spoon margarine butter
• 2 – 3 medium ripe bananas (mashed)

Purini Instructions:

1. In a medium heat saucepan, melt the sugar and butter, ensuring the sugar doesn’t burn.
2. Once melted, add the eggs and mix well.
3. Gradually add the coconut cream, pouring it slowly to avoid splashing. Stir continuously until the sugar is fully dissolved, then set aside to cool.
4. In a separate mixing bowl, combine all the dry ingredients and mix thoroughly.
5. Slowly incorporate the cooled sugar mixture into the dry ingredients, adding a little at a time, until the batter reaches a consistency similar to pancake batter.
6. Add the mashed banana and stir until well combined.
7. Pour the purini batter into a steaming pot and steam for approximately one and a half hours.
8. To check if it’s done, insert a fork into the purini. If it comes out clean, the purini is ready.
9. Optional: Prepare some custard and drizzle it over the sliced purini for a dessert-style treat. Alternatively, simply slice and serve with tea or juice.

Did you know?

Purini are also known as Puteni, Puligi, and Burnt Sugar pudding according to wikipedia at least. It’s historical existence isn’t known but we can bet a dollar that it was introduced by the British.

Helpful Tips

• Let the bake cool enough before slicing so the texture can settle.
• A simple serving finish often works better than overcomplicating the dessert.
• Store leftovers well so the texture stays fresh.

FAQ

Can I make this ahead of time?
Yes. Many desserts like this hold up well when made ahead and cooled or stored properly.

How should I serve it?
Serve it in the style you prefer, whether plain, chilled, or with a simple topping.

Can I keep leftovers?
Yes. Store leftovers well covered and serve again once the texture has settled.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	358 kcal
Fat	7.7 g
Saturated Fat	1.4 g
Carbohydrates	75.8 g
Protein	29.1 g
Sodium	29823.8 mg
Cholesterol	219.5 mg