Te Bua Bua (Coconut Pudding)

About This Recipe

Te bua bua is a traditional Tuvaluan coconut pudding, steamed in banana leaf parcels for special occasions or cooked in a pot for everyday eating. The pudding sets into a wobbly, custardy block with an intensely creamy coconut flavour and a fragrant pandan aroma. It is the Pacific equivalent of panna cotta — deceptively simple and deeply satisfying. This pot version skips the banana leaf wrapping for an easier preparation.

Ingredients

Serves 6

• 800 mlfull-fat coconut milk
• 80 gtapioca starch (or arrowroot)
• 60 gcaster sugar
• 3 leavespandan, knotted (or 1 tsp vanilla extract)
• 1 pinchsalt

Instructions

1. 1

   Mix starch

   Whisk 200 ml of the coconut milk with the tapioca starch until smooth and lump-free.

2. 2

   Heat coconut milk

   In a saucepan combine remaining 600 ml coconut milk, sugar, pandan leaves and salt. Heat over medium until just simmering. Remove pandan.

3. 3

   Thicken

   Pour the starch mixture into the hot coconut milk while stirring constantly. Continue to stir over medium-low heat for 5–8 minutes until the pudding thickens noticeably and coats the back of a spoon.

4. 4

   Set

   Pour into a lightly oiled dish or individual ramekins. Allow to cool to room temperature then refrigerate at least 2 hours until fully set.

5. 5

   Serve

   Unmould onto a plate or serve directly from the dish. Drizzle with a little extra coconut cream and garnish with toasted desiccated coconut.

Variations

• •

  Add lime zest for a citrus note.

• •

  Layer with fresh mango before refrigerating for a tropical parfait.

• •

  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 covered up to 4 days.

Frequently Asked Questions