Banana Poke

This dessert makes the most of banana and coconut cream. It uses traditional ingredient tapioca powder (arrowroot starch), but cornflour can be used instead. This recipe was submitted by Ian from the Cook Islands Tourism Agency.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 150°C.

Step 2

Place mashed banana into a medium pot and continue to mash and mix over a medium heat until it forms a thick paste and comes to the boil. If you are using banana it will have changed colour and become almost purple. Remove from heat and allow to cool.

Step 3

Once cooled, mix in arrowroot starch/tapioca powder (or cornflour) until it is smooth and lump-free.

Step 4

Spread the mixture into an oiled loaf tin or baking dish that will allow the mixture to be about 2 to 3cm thick.

Step 5

Cover with tin foil and bake for approximately 2 hours or until a smooth skin has formed on top.

Step 6

Allow to cool slightly before cutting into small squares.

Step 7

Serve poke with coconut sauce.