Name: Vanuatu Sweet Taro and Banana Coconut Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Vanuatu
Ingredients: 2 cups (about 350 g) taro root, peeled and cut into 1-inch cubes; 3 ripe bananas (yellow with brown spots), peeled and sliced 1/2-inch thick; 2 cups thick coconut cream; 1/2 cup thin coconut milk; 1/3 cup granulated sugar or grated palm sugar; 1 pandanus leaf, tied in a knot (optional); 1 teaspoon vanilla extract or seeds from 1/2 vanilla bean; 1/4 teaspoon fine sea salt; 2 tablespoons toasted shredded coconut, for garnish; 1/4 cup warm coconut cream, to drizzle; A small pinch of grated nutmeg, optional

This Ni-Vanuatu sweet pudding transforms starchy taro and ripe bananas into a creamy, fragrant dessert simmered in rich coconut cream. Inspired by the traditional nalot method of slow-cooking root vegetables in coconut milk, this version leans sweet with vanilla and a hint of pandanus. It is a comforting island-style treat best served warm in small bowls.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

340 kcalCalories
18 gFat
15 gSaturated Fat
42 gCarbs
4 gFiber
18 gSugar
3 gProtein
95 mgSodium
560 mgPotassium
35 mgCalcium
1.5 mgIron
8 mgVitamin C
10 mcgVitamin A

Ingredients

For the pudding

2 cups (about 350 g) taro root, peeled and cut into 1-inch cubes
3 ripe bananas (yellow with brown spots), peeled and sliced 1/2-inch thick
2 cups thick coconut cream
1/2 cup thin coconut milk
1/3 cup granulated sugar or grated palm sugar
1 pandanus leaf, tied in a knot (optional)
1 teaspoon vanilla extract or seeds from 1/2 vanilla bean
1/4 teaspoon fine sea salt

For finishing

2 tablespoons toasted shredded coconut, for garnish
1/4 cup warm coconut cream, to drizzle
A small pinch of grated nutmeg, optional

Directions

Place the taro cubes in a heavy-bottomed saucepan, add the thin coconut milk and pandanus leaf, and bring to a gentle simmer over medium heat. Cook for 15 to 18 minutes until the taro is fork-tender and the liquid has reduced by about a third.
Use a wooden spoon or potato masher to partially mash the taro, leaving some small chunks for texture. Stir in the thick coconut cream, sugar, salt, and vanilla, then continue cooking over low heat for 5 minutes until the sugar fully dissolves.
Gently fold in the sliced bananas, taking care not to break them up. Cook for another 3 to 4 minutes so the bananas warm through and begin to soften into the pudding.
Transfer the mixture to a greased 8-inch round baking dish and bake at 350°F (175°C) for 12 to 15 minutes until the top is lightly golden and the center is just set. For a stovetop-only version, simply simmer gently for 8 to 10 more minutes until thickened.
Remove the pandanus leaf, taste, and adjust the sweetness with a little extra sugar if needed. Let the pudding rest off the heat for 5 minutes to finish setting.
Spoon the warm pudding into small bowls, drizzle each portion with the reserved warm coconut cream, and scatter the toasted coconut and a pinch of nutmeg over the top.
Serve warm, or chill for at least 2 hours for a cooler, set island-style dessert. Store any leftovers covered in the refrigerator for up to 2 days.

Cook’s Notes

Choose ripe bananas with brown freckles for maximum natural sweetness; under-ripe bananas will stay too firm and starchy in the final pudding.
Taro must be fully cooked before mashing because undercooked taro has a soapy taste and an itchy, scratchy texture in the mouth.
If pandanus leaf is unavailable, a small bay leaf or a drop of pandanus extract will add a similar tropical aroma.
For a richer dessert, swap half the granulated sugar for 2 tablespoons of sweetened condensed milk stirred in at the end.
Reheat leftover pudding gently with a splash of coconut milk to restore its silky, spoonable consistency.