Thursday, July 30, 2009

Candy Leis

My wonderful blog sis Mother Goose who happens to be the most talented mama I know, has a great post about making candy leis.

Check it out and make some for someone special:


Also be sure to click her links to check out her personal blog and photography blog!

Wednesday, July 29, 2009

Sour Cream Banana Bread- With Pecans

1¼ hours | 15 min prep

SERVES 12 , 1 loaf

  1. Grease 1 large loaf pan.
  2. Cream margarine, sugar, eggs and vanilla.
  3. Add dry ingredients, then bananas, nuts and sour cream.
  4. Mix well.
  5. Bake at 350 F for 1 hour.

Wednesday, July 22, 2009

Tahitian Po'e (Tahitian fruit pudding)

Special Request


Po'e (POH-eh) is a popular fruit pudding found at all traditional Tahitian tamara'a barbeques. Originally the pudding was wrapped in banana leaves and baked in the fire pit. This simple baked version is easier in the modern kitchen.

4-6 servings
  • Ripe bananas, peeled and cut into chunks -- 6-8
  • Brown sugar -- 1/2 cup
  • Arrowroot or cornstarch -- 1 cup
  • Vanilla -- 2 teaspoons
  • Coconut cream -- 1 cup


  1. Preheat oven to 375°F. Puree the bananas in a blender or food processor. There should be enough puree to make 4 cups.
  2. Mix together the brown sugar and arrowroot or cornstarch. Add this mixture and the vanilla to the bananas and process well. There should not be any lumps of starch. Adjust sugar to taste.
  3. Butter a 2-quart baking dish and pour in the puree. Bake for 30-45 minutes, or until the pudding is firm and bubbling. Remove from oven and allow to cool. Cover with plastic wrap and refrigerate until well chilled.
  4. Cut into cubes and place into a large serving bowl or in individual bowls. Top with a dollop of coconut cream, a little more brown sugar and serve.


  • Try substituting papaya, mango, pineapple or other tropical fruits for some of the bananas. Just make sure there is a total of 4 cups of fruit puree. Ripe plantains can also be substituted for the bananas.
  • Try wrapping the pudding in buttered banana leaves and baking it for a more original presentation.


  • Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk. Don't shake the can before you open it and you can skim it right off the top.

Thursday, July 9, 2009

Mango or Apple Otai


This is a traditional Polynesian beverage. Watermelon or apple can be used instead of mango; experiment with the recipe and create your own tradition.

16 medium ripe mangos (10 cups cut fruit)
1 quart heavy cream
4 cups pineapple juice
2 1/2 cups coconut cream
1/2 cup sugar
2 1/2 cups crushed ice


Peel and chop mangos into small chunks. In a large container or bowl add mangos, heavy cream, pineapple juice, coconut cream, sugar and crushed ice. Mix with a large spoon to blend ingredients and dissolve sugar. Refrigerate or serve immediately. Drink must be stirred before serving if it is held in the refrigerator. Makes 24 8-ounce servings.