Kiribati Pandanus Pudding

Background

This island pudding celebrates the resourcefulness of Kiribati home cooks, who transform the richly perfumed fruit of the screw pine into a softly set treat for sharing at community gatherings. In this version, the tropical essence is showcased through gently thickened starch and silky island cream, then cooled until sliceable for an easy make-ahead dessert. For home kitchens far from the Pacific, the core method remains wonderfully simple while preserving the coastal character. At its heart is pandanus puree, whose floral, honeyed notes anchor the pudding’s color and aroma.

Ingredients

• 2 cups pandanus puree
• 2 cups coconut milk
• 1/2 cup tapioca pearls
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 cup water
• 1 large banana leaf (optional, for lining)

Preparation

1. Prepare the pan: If using, soften a banana leaf briefly over low heat on a dry skillet to make it pliable, then line a small square dish. If not using, lightly oil the dish.
2. Combine liquids: In a medium saucepan, whisk together the water and coconut milk until smooth.
3. Flavor base: Whisk in the pandanus puree, then add the sugar and salt, stirring until dissolved.
4. Add starch: Stir in the tapioca pearls and set the pan over medium heat, stirring gently to prevent sticking.
5. Cook to thicken: Bring the mixture to a gentle simmer and cook, stirring often, for 10 minutes, or until the tapioca pearls are mostly translucent and the pudding coats the spoon.
6. Set the pudding: Pour the hot pudding into the prepared dish lined with the banana leaf. Smooth the top and let it cool to room temperature, then refrigerate for 2 hours, or until firmly set.
7. Unmold and cut: Lift the pudding out by the edges of the banana leaf (or loosen the sides with a knife). Slice into neat squares or diamonds.

How to Enjoy

Serve the pudding cool and gently firm, with its natural fragrance front and center. For a creamier finish, drizzle a spoonful of chilled coconut milk over each slice right before serving. A light cup of tea or fresh island breeze is all it needs.

Tips and Troubleshooting

• If your pandanus puree is fibrous, press it through a fine sieve for an extra-silky texture.
• Taste the base and adjust sweetness with a touch more sugar if your pandanus puree is very tart, or reduce slightly if naturally sweet.
• A tiny pinch more salt can brighten the overall flavor.
• If the mixture becomes too thick during cooking, whisk in a splash of hot water to loosen.

Storage

Cover and refrigerate the pudding until serving. For the best texture, enjoy within two days. If the surface weeps slightly, blot gently and add a small drizzle of coconut milk before plating.