|Tahitians presumably making Po'e in Mutiny on the Bounty|
Ripe bananas, peeled and cut into chunks, 6-8
1/2 cup brown sugar
1 cup cornstarch
2 teaspoons vanilla extract
1 cup coconut cream
- Preheat oven to 375°F. Puree the bananas and papaya in a blender or food processor. There should be enough puree to make 4 cups.
- Mix together the brown sugar and cornstarch. Add this mixture and the vanilla to the bananas and process well. There should not be any lumps of starch. Adjust sugar to taste.
- Butter a 2-quart baking dish and pour in the puree. Bake for 30-45 minutes, or until the pudding is firm and bubbling. Remove from oven and allow to cool. Cover with plastic wrap and refrigerate until well chilled.
- Cut into cubes and place into a large serving bowl or in individual bowls. Top with a dollop of coconut cream, a little more brown sugar and serve.
|Po'e pre-oven...you don't want to see the after...|
What resulted was a kind of brown rubber hockey puck, vaguely tasting of bananas and glue. I think I might have added too much cornstarch. Picture a bananay cake thing that looks and tastes like an the inside of an old Fig Newton. Fail. I take it it does not taste this way when Tahitians bake it in banana leaves. So much for being exotic.
So after throwing a temper tantrum, I made my own pudding dessert. Screw the Tahitians. But I added bananas because, well, at least it's a little tropical.
My Improvised Far-Cooler-Than-The-Po'e Pudding Pie
1 1/2 cups heavy whipping cream
2 tbsps sugar
1 ready-made graham cracker crust, or Pillsbury regular crust
1 packages of instant chocolate pudding, pie filler
2 cups milk
Some graham crackers
A few bananas
A bag of semi-sweet chocolate chips
- If you are using a Pillsbury crust, like I did, put the crust in a pie tin and bake for approximately 10 minutes. Cool completely.
- Follow the instructions on the pudding box and make it using the milk.
- Usually some kind of electric mixer, whisk the heavy cream and sugar until it forms stiff peaks, making whipped cream.
- Mix some of the whipped cream with the pudding to make it more mousse-like, about 1/2-1 cup.
- Pour the pudding mixture into the crust.
- Cover the top with the rest of the whipped cream.
- Crush up some graham crackers and sprinkle them over the top. Slice up the bananas and add them as well.
- Melt the chocolate chips and drizzle that over the pie as desired. Refrigerate at least an hour, until firm.