Pudding of Poi

Pudding of Poi
with Lole Popo and
Strawberry Pearls


Nana's good Poi!

I remember my nana used to make poi for us kids when we were growing up back in Samoa. I also remember racing back for seconds because it was so delicious.

Poi (pronounced pour – ee) is a Samoan dessert made from bananas that are mashed in coconut cream, sugar and a touch of lemon juice or zest.

The thing about this traditional dessert is all the memories it conjures up from my youth. It kind of takes you back to the days when you would sit around the fale (house) on a Sunday afternoon after eating to'ona'i (Sunday lunch) waiting for the nice, cold and fresh poi to be served. It was such a blessing because straight after the dessert, the adults would have an afternoon siesta and us younger ones would head off to the beach or the closest swimming hole with the leftover poi.

Of course my nana would tell us off when we got back because we weren’t supposed to take it. "Pad poi" she would say.

I've learnt my lesson; in fact you could say "I’m a cud poi” now! This is my spin on the poi...Enjoy.



The Poi

3 ripe bananas (peeled and diced fi nely)
Half a cup of coconut cream
2 tablespoons of brown sugar
Zest of half a lemon

Stir all the ingredients together and refrigerate.

The Sago

Half a cup of sago
2 and a half cups of milk
2 tablespoon of sugar
Half a tablespoon of gelatine

Put the sugar and the milk into a saucepan and bring to the boil.
Add the sago; bring to the boil and reduce the heat to simmer while constantly stirring until the pudding is cooked and the sago is clear in colour, rather than powdery white.
Melt the gelatine in a little warm water and add it to the pudding.
Cool the sago down for about 30 minutes and fold in the poi.
Pour the mixture into a baking dish and refrigerate for about 12 hours before serving.
Serve with ice cream, lole popo and strawberry pearls.



Lole Popo

Lolepopo (Coconut lolly not unlike nougat)
1 cup of coconut cream
Half a cup of sugar
1 cup of desiccated coconut

Place the sugar and half of the coconut cream into a sauce pan.
Bring to the boil and cook until the sugar starts to caramelise (turns brown in colour).
Add the rest of the coconut cream and the desiccated coconut.
Bring to the boil once more then remove the saucepan from the heat.
Cool the mix down so you can handle it then make little balls like marbles out of the mix.



Strawberry Pearls

Strawberry Pearls (tapioca with strawberry sauce)
A cup of tapioca
2 litres of water
Tablespoon of sugar
Drop of vanilla essence
8-10 large strawberries

Place the water into a medium pan and bring to the boil.
Add the tapioca and cook until the tapioca is clear and transparent.
Strain and cool the tapioca under running cold water.
Put aside.
Place the strawberries, vanilla and sugar in a bar blender or food processor and whiz them for about 10 to 15 seconds.
Pour into a small bowl and add the tapioca into it.
Refrigerate until needed.