A traditional Ni-Vanuatu pudding made from freshly grated taro root pressed into banana leaves, layered with ripe banana and rich coconut cream, then slow-baked until set. The earth-oven technique is recreated here in a modern oven for a custardy, naturally sweet dessert that showcases the islands' staple root crop.
Prep Time25 mins
Cook Time55 mins
Total Time80 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 13 gSaturated Fat
- 54 gCarbs
- 5 gFiber
- 20 gSugar
- 4 gProtein
- 240 mgSodium
- 640 mgPotassium
- 60 mgCalcium
- 1.6 mgIron
- 9 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the taro base
- 2 1/2 lbs fresh taro root, peeled and finely grated
- 3/4 cup thick coconut cream
- 1/2 teaspoon fine sea salt
- 1 large banana leaf, softened over an open flame (or parchment paper)
For the coconut-banana topping
- 3 ripe lady-finger bananas, sliced 1/2-inch thick
- 1/2 cup brown sugar, lightly packed
- 1 cup thick coconut cream
- 1 teaspoon vanilla extract
- 1 pandan leaf, tied in a knot (optional)
- Pinch of ground nutmeg
Directions
- Preheat the oven to 350°F (175°C). Line a 9-inch round baking dish or loaf pan with the softened banana leaf, letting the edges hang over the sides to wrap the pudding later.
- In a large bowl, combine the grated taro, 3/4 cup coconut cream, and salt. Mix thoroughly with your hands or a wooden spoon until the taro is evenly coated and begins to release its sticky starch; let rest 5 minutes.
- Press the taro mixture firmly and evenly into the prepared banana-lined pan, smoothing the top with the back of a spoon to create a compact, level base about 1 1/2 inches thick.
- Arrange the sliced bananas in a single layer over the taro, then sprinkle evenly with brown sugar and nutmeg. Tuck the pandan knot into the edges if using.
- Pour the remaining 1 cup coconut cream mixed with vanilla evenly over the top, gently pressing so the liquid seeps into the taro. Fold the overhanging banana leaf loosely over the surface to partially cover.
- Cover the pan tightly with foil and bake for 40 minutes. Remove the foil and bake another 15 minutes, until the top is lightly caramelized and the center feels just set when pressed.
- Lift the pudding out using the banana leaf edges and let it rest at room temperature for at least 20 minutes so the starch firms up and the pudding can be sliced cleanly.
- Cut into wedges and serve warm or at room temperature, drizzled with any pan juices.
Cook’s Notes
- Always wear gloves when handling raw taro; the calcium oxalate crystals can irritate skin and the sap is extremely itchy.
- Traditional lap lap is cooked in a stone umu (earth oven) for several hours; the covered bake-and-rest method here mimics the gentle, even heat that firms the starch.
- For a savory version, omit the sugar and bananas and top the taro with shredded cooked salt beef or island cabbage before baking.
- Use very ripe, fragrant bananas for the best natural sweetness and caramelization on top.
More Vanuatu Recipes You’ll Love
Craving more flavors from Vanuatu? Try these traditional recipes:
- Vanuatu Pork and Taro Leaf Parcels
- Vanuatu Baked Coconut Crab with Fresh Coconut Cream
- Vanuatu Sweet Taro and Banana Coconut Pudding
