Saturday, October 30, 2010


(Tahitian fruit pudding)

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 to 6 servings

* Ripe bananas, peeled and cut into chunks -- 6-8 Bananas
* 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.**


**Boil and Cook the Bananas on the stove until the fruit turns brown.  Add in remaining ingredients and stir until combined. Butter a 2-quart baking dish and pour in mixture. 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.

* Try substituting papaya, mango, pineapple, canned Pumpkin 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. For juicier fruits, you will probably have to add more arrowroot or cornstarch.
* Try wrapping the pudding in buttered banana leaves and baking it for a more original presentation.

*If you use a fruit that produces more liquid, try adding a 1/4 cup extra cornstarch.


* 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.


You can find almost any ingredient for Polynesian Recipes at Asian Markets and sometimes Mexican Markets.

Be sure to check out La Cocinera Loca for more great images on making Po'e!

source: What's For Eats
image credit: La Cocinera Loca


Friday, October 22, 2010

Coco Puffs Recipe


1 C Water
1 Block (4 oz.) butter
1 C Flour
4 Large eggs


2 packets Dream Whip Frosting
2 small boxes instant chocolate pudding
2 3/4 C COLD milk
Chantilly Frosting:

1-13 oz can evaporated milk
11/2 C Sugar
3/4 C Butter
4 large Egg yolks
11/2 tsp Vanilla extract
1/4 C chopped, toasted pecans

Cooking Instructions

For Choux:

Boil water and block of butter. Remove from heat, dump in flour. Stir until ball of dough forms and pulls away form the sides of saucepan. Mix in eggs one at a time, beat for 1 minute before adding the next. Scoop onto foiled cookie sheet. Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 min. (Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.) Cool and cut off tops with a serrated knife. Fill, put back tops, and sprinkle w/10x sugar, or frost with chantilly frosting.

* To fill without cutting off the tops, spoon filling into a pastry bag fitted with a large round tip. Poke the tip trough the choux puff and squeeze the bag to fill the puff.

For Filling:

Combine all ingredients and beat with an electric mixer for 6-7 minutes on highest speed.

Chantilly Frosting:

Combine milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens. Add vanilla extract. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency.


Thursday, October 7, 2010

Tupea's Polynesian Market- Ordering Information

When placing an order for Bongo's or any product on our site click on PRODUCT DETAILS and when ordering any product click on add to cart. The cart is on the left side of the site. Select the flavor and quantity that you want. Next click on Show Cart, then if you are done click on Check out. Next sign in to your existing account or create a new account.
All payments are processed through Pay Pal. If you have any other questions please email me: kenzkween at hotmail dot com

Or call the store 1-801-969-2438

Thank You!


Sunday, October 3, 2010

Pineapple Custard Pie

 9-inch two crust pie, unbaked
3 eggs
2 tbl freshly squeezed lemon juice 1/2 cup water, at room temperature
1/3 cup butter, melted 1 cup sugar
1/4 cup flour
10 1/4 oz can crushed pineapple, drained
1/4 tsp salt

1. Preheat oven to 400
2. Beat eggs lightly. Add water, lemon juice & butter; blend. Add sugar, flour & salt; beat until smooth. Mix in pineapple.\ 3. Pour mixture into unbaked bottom crust. Cover with a lattice top.
4. Bake in pre-heated oven for 35-40 minutes.

RECIPE SOURCE: Go here for the photo of the pie-