Sweet ripe bananas baked in a creamy coconut sauce — a classic Cook Islands dessert.
In the Cook Islands, 'poke' refers to a sweet baked pudding made with ripe bananas (or papaya) set in thickened arrowroot and coconut cream. It is dense, fragrant, and deeply satisfying — nothing like the Hawaiian raw-fish dish of the same name. Served at every island celebration, it is pure tropical comfort food.
Serves 6
Preheat oven to 180 °C (350 °F). Grease a medium baking dish.
Combine mashed banana, coconut cream, arrowroot, sugar, and vanilla in a bowl. Whisk until smooth.
Pour into the prepared dish. Bake for 40–45 minutes until the top is golden and the centre is set.
Allow to cool for 15 minutes. Serve warm or at room temperature, sliced into squares.
Use very ripe, blackening bananas for maximum sweetness.
The pudding firms up as it cools — do not overbake.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
Replace half the banana with mashed papaya.
Drizzle extra coconut cream over the top before serving.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Cover and refrigerate for up to 4 days. Serve at room temperature.
Poke is one of the oldest Cook Islands desserts, made from whatever fruit was plentiful. Banana poke remains the most popular version across Rarotonga and the outer islands.
They share a name but are entirely different dishes. Hawaiian poke is a raw fish salad; Cook Islands poke is a baked sweet pudding.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (170g / 6.0 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.