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Te Bua Bua (Coconut Pudding)
Silky steamed coconut cream pudding with pandan — Tuvalu's most beloved sweet.
Prep
10 min
Cook
20 min
Servings
6
Difficulty
Easy
4.9
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Silky steamed coconut cream pudding with pandan — Tuvalu's most beloved sweet.
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.
Serves 6
Whisk 200 ml of the coconut milk with the tapioca starch until smooth and lump-free.
In a saucepan combine remaining 600 ml coconut milk, sugar, pandan leaves and salt. Heat over medium until just simmering. Remove pandan.
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.
Pour into a lightly oiled dish or individual ramekins. Allow to cool to room temperature then refrigerate at least 2 hours until fully set.
Unmould onto a plate or serve directly from the dish. Drizzle with a little extra coconut cream and garnish with toasted desiccated coconut.
Stir constantly when adding starch to prevent lumps.
The pudding thickens further as it cools — it should look slightly loose when hot.
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.
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.
Refrigerate covered up to 4 days.
Coconut puddings are made throughout the Pacific under different names. In Tuvalu, te bua bua is made for celebrations and funerals alike, reflecting the deep cultural role of coconut in island life.
Arrowroot or cornstarch work. Use the same quantity. The texture will be slightly different but still delicious.
Yes — the pudding must be chilled to set properly and is best served cold.
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.
Per serving (160g / 5.6 oz) · 6 servings total
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