Ipo Banana Pudding

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. This ipo banana pudding is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Sweetness here is controlled — 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 — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 6

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

Instructions

1. 1

   Mix pudding

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

2. 2

   Fill moulds

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

3. 3

   Steam

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

4. 4

   Make caramel sauce

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

5. 5

   Serve

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

Variations

• •

  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 — 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.

Storage

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

Frequently Asked Questions