wallis-and-futunadessert
Popo Pudding
A sweet papaya and coconut pudding served at Wallisian celebrations.
Prep
10 min
Cook
15 min
Servings
6
Difficulty
Easy
★★★★★
4.4(45 ratings)#papaya#coconut#pudding#dessert#sweet
About This Recipe
Popo Pudding uses ripe papaya blended with coconut cream and a touch of sugar, set gently with tapioca starch into a soft, silky dessert enjoyed at family gatherings.
Ingredients
Serves 6
- 2 cupsripe papaya(diced)
- 400 mlcoconut cream
- 3 tbsptapioca starch
- 3 tbspsugar
- 1 pinchsalt
Instructions
- 1
Blend papaya
Blend papaya until smooth.
- 2
Combine ingredients
In a saucepan, whisk together papaya puree, coconut cream, tapioca starch, sugar, and salt.
- 3
Cook
Heat over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 10–12 minutes.
- 4
Set
Pour into moulds or serving bowls, cool to room temperature, then refrigerate for 1 hour until set.
Pro Tips
- →
Use very ripe papaya for maximum sweetness.
- →
Tapioca starch gives a silkier texture than cornstarch.
Variations
- •
Add pandan extract for fragrance.
- •
Top with toasted coconut flakes.
Storage
Refrigerate for up to 3 days covered.
History & Origin
Papaya is abundant in Wallis and Futuna, and this pudding represents the Pacific talent for turning simple ingredients into elegant desserts.
Frequently Asked Questions
Can I use cornstarch instead?
Yes, but the texture will be slightly less silky.
Can I make this ahead?
Yes, it sets overnight and tastes even better the next day.
Nutrition Facts
Per serving · 6 servings total
Calories185kcal
Protein2g
Carbohydrates28g
Fat9g
Fiber2g
Protein2g
Carbs28g
Fat9g
Time Summary
Prep time10 min
Cook time15 min
Total time25 min
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