french-polynesiandessert

Ipo Banana Pudding

Name: Ipo Banana Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: french-polynesian
Ingredients: 4 ripe bananas (mashed); 200 ml coconut cream; 60 g sugar; 2 large eggs; 3 tbsp tapioca starch

Steamed sweet banana pudding with coconut cream and a caramel glaze.

Prep

15 min

Cook

30 min

Servings

Difficulty

Easy

★★★★★

4.5(56 ratings)

#banana#pudding#coconut#steamed#dessert

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About This Recipe

Using the small, sweet Tahitian fe'i bananas, this pudding is steamed in banana leaves until silky, then drizzled with a quick coconut-caramel sauce. Simple, fragrant, and deeply satisfying.

Ingredients

Serves 6

4 ripebananas(mashed)
200 mlcoconut cream
60 gsugar
2 largeeggs
3 tbsptapioca starch

Instructions

1
Mix pudding
Whisk together mashed banana, coconut cream, sugar, eggs, and tapioca starch until smooth.
2
Fill moulds
Grease 6 ramekins and fill with mixture to about ¾ full.
3
Steam
Place ramekins in a steamer basket over boiling water, cover and steam for 25–30 minutes until set.
4
Make caramel sauce
Melt remaining sugar in a pan until amber, carefully whisk in 2 tbsp coconut cream for a sauce.
5
Serve
Turn puddings out onto plates, drizzle with coconut caramel and serve warm.

Pro Tips

→
Overripe bananas give the sweetest pudding.
→
Check by pressing the top — it should spring back when set.

Variations

•
Add desiccated coconut to the batter for texture.
•
Serve cold with vanilla ice cream.

Storage

Refrigerate for up to 3 days. Reheat by steaming for 5 minutes.

History & Origin

Banana puddings are traditional throughout Polynesia, using the abundant fe'i and other banana varieties that grow throughout the islands.

Frequently Asked Questions

Can I use cornstarch?

Yes, cornstarch can replace tapioca starch in equal measure.

Nutrition Facts

Per serving · 6 servings total

Calories210kcal

Protein4g

Carbohydrates38g

Fat6g

Fiber2g

Protein4g

Carbs38g

Fat6g

Time Summary

Prep time15 min

Cook time30 min

Total time45 min

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Instructions

Mix pudding

Whisk together mashed banana, coconut cream, sugar, eggs, and tapioca starch until smooth.

Fill moulds

Grease 6 ramekins and fill with mixture to about ¾ full.

Steam

Place ramekins in a steamer basket over boiling water, cover and steam for 25–30 minutes until set.

Make caramel sauce

Melt remaining sugar in a pan until amber, carefully whisk in 2 tbsp coconut cream for a sauce.

Serve

Turn puddings out onto plates, drizzle with coconut caramel and serve warm.