Vanuatu Rum Banana Laplap

Vanuatu Rum Banana Laplap brings the heart of the islands to your table: a tender baked pudding of mashed bananas and starchy root bound with lush coconut cream, perfumed with island spices, and kissed with a splash of dark rum. Traditional laplap traces its roots to earth-oven cookery on hot stones, where bundles wrapped in banana leaves slowly transformed into a celebratory centerpiece. This version adapts the method for a modern kitchen while honoring the flavors of ni-Vanuatu cooking, especially the partnership of bananas and coconut cream. A touch of dark rum adds a festive note that complements caramelized bananas, warm ground nutmeg, and bright lime.

Ingredients

• 6 ripe bananas, peeled
• 600 g grated cassava (well-squeezed of excess liquid)
• 400 ml thick coconut cream, divided
• 3 tbsp dark rum
• 3 tbsp brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp sea salt
• 1 lime, zested and juiced
• 2 tbsp coconut oil for greasing and brushing
• Large sheets of pliable banana leaves (or parchment/foil for wrapping)

Before You Start

For a homestyle feel, soften your banana leaves by briefly passing them over a stovetop flame or a hot skillet until glossy and flexible, then wipe with a little coconut oil. If you do not have banana leaves, line and wrap with parchment and foil; still brush with coconut oil to prevent sticking and to echo island aroma. Choose speckled ripe bananas for natural sweetness and mashability, and grate the cassava finely for a soft, cohesive texture. Keep part of the coconut cream aside for a glossy finish after baking.

Preparation

1. Infuse the fruit: In a bowl, combine mashed bananas, brown sugar, vanilla extract, half of the lime juice and all the zest, and stir in the dark rum. Let the mixture stand for 15 minutes to meld.
2. Season the starch: In another bowl, mix the grated cassava with 250 ml of the coconut cream, the ground nutmeg, and the sea salt until evenly moistened and paste-like.
3. Prepare the wrap: Lay overlapping banana leaves on a work surface to form a broad sheet. Brush lightly with coconut oil.
4. Spread and layer: Pat the cassava paste into a 2 cm-thick rectangle on the center of the banana leaves. Spoon the infused bananas evenly over the top. Drizzle another 100 ml of coconut cream over the surface.
5. Wrap: Fold the banana leaves over the filling to make a snug parcel. Brush the exterior with more coconut oil to help it steam and perfume the laplap.

Cooking Process

Oven Method

1. Preheat the oven to 180 C. Place the wrapped parcel in a baking dish and add a shallow layer of hot water to create steam.
2. Bake until the cassava turns tender and the bananas settle into a custardy layer, about 60 minutes. If the parcel dries on top, brush with a little coconut cream and coconut oil midway.
3. Finish with gloss: Unwrap the top, pour the remaining coconut cream over the surface, and bake uncovered 5 more minutes just to warm and set, then rest 10 minutes before slicing.

Stovetop Steaming (Alternative)

1. Set a steamer or large pot with a rack and simmering water. Nestle the parcel on the rack.
2. Steam, covered, until set and tender, about 60 minutes, then rest 10 minutes. Brush with warmed coconut cream and a touch of coconut oil before serving.

How to Serve and Enjoy

Slice the laplap into slabs while warm and spoon over the pan juices of melted coconut cream and coconut oil. A final squeeze of lime wakes the sweetness, while a whisper of extra ground nutmeg adds aroma. Enjoy it as a center-stage savory-sweet main or as a celebratory side. The subtle dark rum notes mingle with caramel hints from the warmed bananas and the gentle richness of coconut cream, balancing the earthy chew of cassava.

Chef Tips

• Texture control: For a silkier crumb, squeeze the grated cassava very dry; for a heartier chew, leave a touch more moisture.
• Sweetness: Adjust brown sugar to taste depending on the ripeness of your bananas.
• Aroma: Warm the remaining coconut cream gently with a pinch of ground nutmeg before the final glaze for extra fragrance.
• Leaf care: If a banana leaves seam leaks, rewrap with an extra sheet brushed in coconut oil.
• Citrus pop: Add a few drops more lime at the table to brighten each serving.

Make Ahead and Storage

Assemble the parcel up to the baking step and refrigerate tightly wrapped for up to a day, then bake for roughly 60 minutes when ready. Leftovers keep well; warm slices in a covered dish with a spoon of coconut cream for a few gentle 10 minutes in a low oven or until heated through, to revive the lush texture of bananas and cassava.

Why It Works

Bananas lend natural sugars and pectin that set into a plush layer, while grated cassava binds like a gluten-free dough. Rich coconut cream adds body and satin sheen, and a calibrated hint of dark rum deepens caramel notes sparked by brown sugar. A dusting of ground nutmeg, a pinch of sea salt, and bright lime complete the island balance. Wrapping in banana leaves traps steam and perfumes the dish, much like the traditional earth-oven method.