Poe (tahitian)

8 servings

Ingredients

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Directions

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Both POE and POI refer to the pounding of fruits or roots into a pulp. But unlike Hawaiian poi, this Tahtian "poe" is a sweet tasty baked tropical fruit dish, served chilled and topped with coconut cream. Don't taste too much of it before you bake it, for like some cake batters it is delicious uncooked and may not make it to the oven.

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INGREDIENTS: ~~~~~~~~~~~ 2 tb Butter; unsalted <OR> margarine; softened 1 ea Pineapple (4 lbs); ripe 1-2 ea Papayas (2 lbs. total); ripe 1-2 ea Mangos (2 lbs. total); ripe 1½ lb Bananas; ripe ½ c Cornstarch <OR> Arrowroot; unsifted ½ c Pineapple Juice <OPTIONAL> ½ c Sugar; light or dark brown; firmly packed 2 ts Vanilla Extract 1 c Coconut Cream (see previous recipe) <OR> 1 c Whipped Coconut Cream (see below) Generously butter a 9 X 13-inch baking dish.

Preheat the oven to 375F. Quarter the pineapple, slice off and discard the core, remove the fruit from the shell, and chop the pineapple fine. Peel the papayas, cut in half, remove and discard the seeds, and chop the fruit fine. Peel the mangos, cut the fruit away from the pit, and chop the mangos fine. Peel and mash the bananas.

Puree the fruit in a food mill, blender, or food processor, or use the coarse blade of a grinder. Because the fruit is usually pounded by hand, not processed in a machine, the texture need not be too smooth. Mix the fruit together and place in a strainer over a bowl.

Mix the liquid that drains into the bowl with cornstarch or arrowroot, making sure the mixture is very smooth. Or, if you're short on time, mix ½ cup pineapple juice with the cornstarch or arrowroot and do not drain the fruit. In a large mixing bowl, using a large kitchen spoon, combine the fruit puree, cornstarch or arrowroot mixture, sugar, and vanilla extract. Spread evenly in the prepared baking dish, and bake for 1 hour, until golden brown. Cool, then cover and refrigerate until well chilled. Serve with coconut cream, plain, whipped. passed around separately. SERVES 8 to 10 WHIPPED COCONUT CREAM ~~~~~~~~~~~~~~~~~~~~~ Can coconut cream be whipped? Partially freeze the cream, use a chilled bowl and beaters, and make an all-natural nondairy whipped cream that has the consistency of real whipped cream with a coconut taste. Because the coconut cream is already sweet, it is not even necessary to add sugar. ½ c Coconut Cream (see previous recipe) Chill a small metal mixing bowl and the beaters from an electric mixer in the freezer for 15 minutes. Now add the coconut cream to the chilled bowl and replace the bowl in the freezer for about 30 mintes, until the coconut cream just begins to freeze. With the electric mixer at high speed, immediately whip the cream. Watch the cream carefully as it begins to thicken or it may curdle. Turn off the mixer when the coconut cream is stiff enoough to hold peaks when the beater are lifted. The whipped coconut cream is ready to serve. Or refrigerate, covered, for up to 4 days; the cream does not separate the way regular whipped cream does, nor does it spoil as rapidly. MAKES ABOUT 1 Cup. From: International Cooking For the Kosher Home By: Betty S. Goldberg Posted By: S.L.

Submitted By SAM LEFKOWITZ On 11-16-94

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