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. This ipo banana pudding is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Sweetness here is controlled β balanced by acidity, salt or bitterness so each bite invites another. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special β humble enough for a weeknight, generous enough for company.
Serves 6
Whisk together mashed banana, coconut cream, sugar, eggs, and tapioca starch until smooth.
Grease 6 ramekins and fill with mixture to about ΒΎ full.
Place ramekins in a steamer basket over boiling water, cover and steam for 25β30 minutes until set.
Melt remaining sugar in a pan until amber, carefully whisk in 2 tbsp coconut cream for a sauce.
Turn puddings out onto plates, drizzle with coconut caramel and serve warm.
Overripe bananas give the sweetest pudding.
Check by pressing the top β it should spring back when set.
Weigh dry ingredients on a scale instead of using cups β 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.
Add desiccated coconut to the batter for texture.
Serve cold with vanilla ice cream.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas β 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.
Refrigerate for up to 3 days. Reheat by steaming for 5 minutes.
Banana puddings are traditional throughout Polynesia, using the abundant fe'i and other banana varieties that grow throughout the islands.
Yes, cornstarch can replace tapioca starch in equal measure.
Yes β 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 β 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 Β· 6 servings total
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