Poke - pumpkin or banana
Poke is a traditional dish of the Cook Islands that is often eaten as a side dish instead of bread or potato, but it’s great as a dessert as well.
SERVES6
TIME TO MAKE2+ hours
MEAL TYPEDessert
TIME TO MAKE2+ hours
MEAL TYPEDessert
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Method
- Pre-heat oven to 150°C.
- Place mashed pumpkin or 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.
- Once cooled, mix in tapioca powder until it is smooth and lump-free.
- Spread the mixture into an oiled loaf tin or baking dish that will allow the mixture to be about 2 to 3cm thick.
- Cover with tin foil and bake for approximately 2 hours or until a smooth skin has formed on top.
- Allow to cool slightly before cutting into small squares.
- In a small pot mix the coconut cream, water and cornflour.
- Heat gently stirring constantly until the mixture has thickened then remove from heat.
- Serve poke with coconut sauce.
- 3 cupscooked mashed pumpkin or mashed banana
- 1 1/2 cupstapioca powder (arrowroot starch)
- 1/3 cupcoconut cream
- 3/4 cupwater
- 1 tbspcornflour
Per serve
- Energy1095kJ
- Total Fat4.2g
- Saturated Fat2.4g
- Total Carbohydrate55.8g
- Sugars18.9g
- Dietary Fibre2.8g
- Protein1.9g
- Sodium17mg
Method
- Pre-heat oven to 150°C.
- Place mashed pumpkin or 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.
- Once cooled, mix in tapioca powder until it is smooth and lump-free.
- Spread the mixture into an oiled loaf tin or baking dish that will allow the mixture to be about 2 to 3cm thick.
- Cover with tin foil and bake for approximately 2 hours or until a smooth skin has formed on top.
- Allow to cool slightly before cutting into small squares.
- In a small pot mix the coconut cream, water and cornflour.
- Heat gently stirring constantly until the mixture has thickened then remove from heat.
- Serve poke with coconut sauce.
Ingredients
- 3 cupscooked mashed pumpkin or mashed banana
- 1 1/2 cupstapioca powder (arrowroot starch)
- 1/3 cupcoconut cream
- 3/4 cupwater
- 1 tbspcornflour
Ingredients
- 3 cupscooked mashed pumpkin or mashed banana
- 1 1/2 cupstapioca powder (arrowroot starch)
- 1/3 cupcoconut cream
- 3/4 cupwater
- 1 tbspcornflour
Nutrition Facts
Per serve
- Energy1095kJ
- Total Fat4.2g
- Saturated Fat2.4g
- Total Carbohydrate55.8g
- Sugars18.9g
- Dietary Fibre2.8g
- Protein1.9g
- Sodium17mg
Method
- Pre-heat oven to 150°C.
- Place mashed pumpkin or 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.
- Once cooled, mix in tapioca powder until it is smooth and lump-free.
- Spread the mixture into an oiled loaf tin or baking dish that will allow the mixture to be about 2 to 3cm thick.
- Cover with tin foil and bake for approximately 2 hours or until a smooth skin has formed on top.
- Allow to cool slightly before cutting into small squares.
- In a small pot mix the coconut cream, water and cornflour.
- Heat gently stirring constantly until the mixture has thickened then remove from heat.
- Serve poke with coconut sauce.
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