Taro banana pudding strengthens the dessert side of the archive with another island-style pudding built around staple produce rather than bakery-style sweets. It helps the site cover more taro desserts alongside coconut-heavy baked puddings and buns.
If you enjoy this style of Pacific cooking, you may also want to try taro coconut balls, kalamai.
Ingredients
- 2 cups cooked taro, mashed
- 2 ripe bananas, mashed
- 1 cup coconut milk
- 1/2 cup sugar
- 1/2 teaspoon vanilla
Instructions
- Combine the mashed taro and banana in a bowl.
- Stir in the coconut milk, sugar, and vanilla.
- Spread into a greased baking dish.
- Bake until set and lightly golden at the edges.
- Cool slightly before serving.
Helpful Tips
- Very ripe bananas give the best sweetness and aroma.
- Do not overbake or the pudding can dry out.
- Serve warm or chilled.
FAQ
What does taro banana pudding taste like?
It is soft, mildly earthy, and sweetened by banana and coconut.
Can it be made ahead?
Yes, it can be baked ahead and served later.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 511 kcal |
| Fat | 35.5 g |
| Saturated Fat | 15.7 g |
| Carbohydrates | 52.9 g |
| Protein | 39.4 g |
| Sodium | 1483 mg |
| Cholesterol | 0 mg |
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