Name: Samoan Creamy Banana Coconut Pudding
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Samoan
Ingredients: 6 very ripe bananas (with brown spots); 1 cup thick coconut cream; 1/2 cup coconut milk; 3 tbsp cornstarch or tapioca starch; 1/4 cup granulated sugar (adjust to taste); 1 tsp vanilla extract; 1/4 tsp fine sea salt; 1/2 tsp ground cinnamon; 2 tbsp toasted coconut flakes; Thin banana slices; Light dusting of ground cinnamon

A beloved Samoan dessert made by gently mashing ripe bananas into a velvety coconut cream base. This simple island pudding is naturally sweet, lightly spiced, and traditionally served chilled as a refreshing treat. The result is a silky, melt-in-your-mouth spoonable dessert that highlights the tropical flavors of the South Pacific.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

380 kcalCalories
18 gFat
14 gSaturated Fat
52 gCarbs
5 gFiber
28 gSugar
3 gProtein
55 mgSodium
520 mgPotassium
30 mgCalcium
1.5 mgIron
12 mgVitamin C
15 mcgVitamin A

Ingredients

For the pudding

6 very ripe bananas (with brown spots)
1 cup thick coconut cream
1/2 cup coconut milk
3 tbsp cornstarch or tapioca starch
1/4 cup granulated sugar (adjust to taste)
1 tsp vanilla extract
1/4 tsp fine sea salt
1/2 tsp ground cinnamon

For garnish

2 tbsp toasted coconut flakes
Thin banana slices
Light dusting of ground cinnamon

Directions

Peel the bananas and mash them thoroughly in a medium bowl using a fork or potato masher until mostly smooth with a few small lumps remaining.
In a heavy-bottomed saucepan, whisk together the coconut cream, coconut milk, cornstarch, sugar, salt, and cinnamon until completely smooth with no lumps.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and just begins to bubble gently, about 5 to 7 minutes.
Remove the pan from the heat and stir in the mashed bananas and vanilla extract until evenly combined and the pudding takes on a pale yellow hue.
Return the saucepan to low heat and cook for 2 more minutes, stirring gently to warm the bananas through and deepen the flavor.
Taste and adjust the sweetness by stirring in extra sugar if your bananas were not very ripe.
Pour the warm pudding into a single serving bowl or 4 individual ramekins and smooth the tops with a spoon.
Refrigerate for at least 1 hour until thoroughly chilled and set, allowing the flavors to meld together.
Just before serving, garnish each portion with toasted coconut flakes, a few thin banana slices, and a light dusting of cinnamon.

Cook’s Notes

Use the ripest bananas you can find with lots of brown spots for the deepest natural sweetness and best banana flavor.
Freshly extracted coconut cream gives the most authentic island taste, but canned full-fat coconut cream works very well too.
For a thicker, almost mousse-like texture, add 1 extra tablespoon of cornstarch and cook a minute longer.
This pudding keeps well in the refrigerator for up to 3 days in a sealed container; stir gently before serving.
For a fun variation, fold in 1/2 cup of toasted bread cubes or steamed taro chunks before chilling for added texture.