Poke
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | pounds |
bananas
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 1 | cup |
milk, whole
|
|
| 2 | cups |
water
|
|
| 1 | cup |
arrowroot flour
|
|
| 1 | each |
coconut
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
bananas
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 237 | ml |
milk, whole
|
|
| 473 | ml |
water
|
|
| 237 | ml |
arrowroot flour
|
|
| 1 | each |
coconut
|
*
|
Directions
Peel and break up bananas. Put into pot, add water and boil until a purplish colour.
Take off heat and cool.
Pour mixture into a big bowl and when cold mash and add arrowroot, sugar and milk.
Butter a baking dish and pour in mixture to bake at 360-400F.
Coconut juice: Grate coconut and add ¾ cup hot water and strain - extracting the milk.
Take the baked mixture and cut into medium sized squares. Pour on juice to soak into the poke.
