Poke

Not the Hawaiian raw fish salad, but a completely different Poke, the Pacific Islands banana-and-arrowroot pudding that’s long been a staple of family gatherings in Samoa, Tonga, and Fiji. This is a dessert, not a salad.

Cooked bananas turn a striking purplish color as they boil down, which is where the dish gets its signature look. Mashed and mixed with arrowroot, sugar, and milk, the purée becomes a thick, elastic batter that bakes into a firm pudding with a texture somewhere between mochi and custard.

Fresh coconut juice is a must here. Grated coconut is steeped briefly in hot water and squeezed through cheesecloth to release its milk. Canned coconut milk works in a pinch, but fresh is what gives authentic poke its delicate, almost floral finish.

The magic happens when the finished squares get soaked in that coconut milk. The arrowroot’s chewy body drinks in the coconut, turning each piece into a rich, bouncy bite that tastes more like the tropics than the pantry suggests.

Kitchen Tips

• Use ripe bananas with brown spots for maximum sweetness and the deep purple color the dish is known for.
• Stir the batter thoroughly so the arrowroot doesn’t clump. Lumps translate to grainy patches in the finished pudding.
• Cool the baked poke fully before cutting and soaking so the squares hold together.

Variations

• Top with toasted coconut flakes for added crunch and aroma.
• Stir a pinch of cardamom or vanilla into the batter for a more complex flavor.
• Serve alongside fresh tropical fruit like mango or passion fruit for a bigger dessert plate.