Supo esi is a Samoan papaya dessert served with coconut cream and gentle sweetness. It is a good addition because it gives the site more fruit-based Pacific dessert coverage instead of leaning too heavily on breads, puddings, and baked sweets alone.
If you enjoy this style of Pacific cooking, you may also want to try takihi, poe.
Ingredients
- 1 ripe papaya, peeled and sliced
- 3/4 cup coconut cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Instructions
- Arrange the sliced papaya in serving bowls.
- Stir the coconut cream with the sugar and vanilla until smooth.
- Spoon the coconut mixture over the papaya.
- Serve chilled or at cool room temperature.
Helpful Tips
- Use ripe but still firm papaya for the best texture.
- Chill before serving if you want a cooler dessert.
- Do not oversweeten; the fruit should still be the main flavor.
FAQ
Is supo esi cooked?
It can be served uncooked when the papaya is ripe and ready to eat.
Can other fruit be used?
Papaya is the classic choice, though other tropical fruits can be adapted in similar styles.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 bowl (1/4 recipe) |
| Calories | 118 kcal |
| Fat | 7 g |
| Saturated Fat | 6 g |
| Carbohydrates | 15 g |
| Protein | 1 g |
| Sodium | 18 mg |
| Cholesterol | 0 mg |
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