Recipe Index

Ingredients

• 6 ripe bananas (or cooking bananas), peeled
• 1¾ cups full-fat coconut cream (1 can), plus fresh coconut cream if available
• 2-3 tablespoons sugar, to taste depending on the ripeness of the bananas
• 1 pinch salt
• 1/2 teaspoon vanilla extract or a small piece of fresh ginger, grated (optional)

Method

1. Mash the bananas thoroughly in a large bowl with a fork or potato masher until almost smooth, leaving a little texture.
2. Stir in the coconut cream, sugar, salt and the vanilla or ginger, if using. Taste: the mixture should be sweet and rich; add a little more sugar only if the bananas are tart.
3. Pour the mixture into a heatproof baking dish and cover tightly with foil, or divide it between banana-leaf parcels and tie them closed in the traditional way.
4. Bake in an oven heated to 350°F for 30-35 minutes, or steam the parcels over boiling water for 30 minutes, until the taufolo has set to a soft, spoonable pudding and smells fragrant. Traditionally it is cooked in an umu (earth oven).
5. Rest for 10 minutes and serve warm, with a little extra coconut cream poured over if you like.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data