How to Make Solomon Islands Poi with Taro Pudding

Simple Summary

Experience the authentic flavors of the Solomon Islands with this traditional Poi and Taro Pudding recipe, combining the smooth texture of poi with the rich, creamy comfort of taro pudding.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Fermentation Time: 1-2 days (optional)
• Total Time: 1 hour 30 minutes (plus optional fermentation)
• Servings: 6
• Difficulty: Intermediate

Ingredients

For the Poi:

• 2 lbs taro root, peeled and cubed
• 1/2 cup water
• 1/4 tsp salt

For the Taro Pudding:

• 2 cups coconut milk
• 1 cup taro, grated
• 1/4 cup sugar
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions

1. Start with the poi: a. Boil the peeled and cubed taro root in a large pot of water for about 30-40 minutes, or until very tender. b. Drain the taro and transfer to a large bowl. c. Mash the taro while it's still hot, using a potato masher or traditional poi pounder. d. Gradually add 1/2 cup of water and salt, continuing to mash until you achieve a smooth, paste-like consistency. e. Cover and let ferment at room temperature for 1-2 days for traditional poi flavor (optional).

2. For the taro pudding: a. In a medium saucepan, combine coconut milk, grated taro, sugar, vanilla extract, and salt. b. Bring the mixture to a gentle simmer over medium heat, stirring constantly. c. Reduce heat to low and cook for 15-20 minutes, stirring frequently, until the pudding thickens and the taro is tender. d. Remove from heat and let cool slightly.

3. To serve: a. Spoon the poi into individual serving bowls. b. Top each bowl of poi with a generous portion of the warm taro pudding. c. Serve immediately while the pudding is still warm and the poi is at room temperature.

Chef's Notes

• For a smoother poi, you can use a food processor instead of hand-mashing.
• The fermentation step for the poi is traditional but optional. If skipping, the poi can be served immediately after mashing.
• Adjust the consistency of the poi by adding more or less water during mashing.
• For a sweeter pudding, increase the sugar to 1/3 cup.
• Leftover poi can be stored in the refrigerator for up to 3 days. The pudding will keep for 2 days when refrigerated.
• If you can't find fresh taro, frozen grated taro can be used for the pudding portion.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 3g
• Fat: 14g (mostly from healthy coconut fats)
• Carbohydrates: 55g
• Fiber: 6g
• Rich in potassium, vitamin C, and vitamin E from the taro root

Serving Suggestions

• Serve this dessert at room temperature or slightly warm for the best flavor and texture.
• Garnish with toasted coconut flakes or a drizzle of coconut cream for added texture and flavor.
• Pair with fresh tropical fruits like mango or pineapple for a complete island-inspired dessert experience.
• For a special occasion, serve in coconut shell bowls for an authentic Pacific Island presentation.
• This dish is perfect for luaus, tropical-themed parties, or as a unique ending to a seafood dinner.