Banana poke with coconut sorbet

Banana poke with coconut sorbet

My Feast
Chris Chen

The first time I tasted this dish was in the Cook Islands. Pronounced ‘po’ as in pork and ‘ke’ as in kettle, banana poke really is a heavenly dessert. Arrowroot is not widely used these days but you can buy it from most Asian grocers. If you are not a banana lover, try this dish with pineapple or mango.


Quantity Ingredient
250g peeled overripe bananas
150g palm sugar
1 litre water
375g arrowroot starch
1/2 teaspoon vanilla essence
1/2 lemon, juiced
fresh tropical fruit, to serve (optional)

Coconut Sorbet

Quantity Ingredient
500ml water
350ml white sugar
400ml coconut milk


  1. To make the coconut sorbet, bring the water and sugar to the boil. Allow to cool, then mix in the coconut milk. Churn in an ice-cream machine according to the manufacturer’s instructions, then freeze until serving.
  2. To make the banana poke, preheat the oven to 170°C and lightly grease a 12-hole muffin tray.
  3. Place the bananas, palm sugar and water into a heavy-based saucepan. Bring to the boil over high heat, then reduce to a simmer.
  4. Cook for about 30 minutes or until the bananas turn a purple colour. Set aside in the liquid to cool and then strain.
  5. Mash the cooled banana and mix in the arrowroot, vanilla and lime juice. The mixture should not be sticky. If it is, add a little more arrowroot.
  6. Spoon the mixture into the greased muffin tray and bake for 30–45 minutes, or until a skewer inserted into the centre comes out clean.
  7. Turn the poke out onto a wire rack to cool. Serve warm or cold with the coconut sorbet and topped with fresh tropical fruit, if desired.
My Sri Lanka
Island Feast
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