Coconut Arrowroot Pudding Cake

Name: Coconut Arrowroot Pudding Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Marshall Islands
Ingredients: 250 g Arrowroot Starch; 400 ml Coconut Milk; 350 ml Water; 200 g Coconut Meat (finely grated); 60 g White Sugar; 5 ml Coconut Oil; 15 ml Coconut Oil; 2 g Salt; 2 pcs Banana Leaf (softened)

A Marshall Islands-style sweet made by cooking arrowroot into a smooth, glossy coconut mixture, then baking it until just set. The finished cake is dense, gently sweet, and pleasantly chewy.

Prep

20m

Cook

30m

Serves

Regional versions

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Marshall Islands
Niue

Estimated

Nutrition

Per serving

369kcal

Calories

Protein

23g

Fat

42g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Cake

250g
Arrowroot Starch
400ml
Coconut Milk
350ml
Water
200g
Coconut Meat (finely grated)
60g
White Sugar

Pan

5ml
Coconut Oil

Cake

15ml
Coconut Oil
2g
Salt
2pcs
Banana Leaf (softened)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Preheat the oven to 180°C (350°F). Brush a 20 cm (8-inch) baking dish with the coconut oil and line it with the softened banana leaves.
02
Whisk the arrowroot starch and water in a saucepan until smooth.
03
Add the coconut milk, white sugar, and salt.
04
Cook over medium-low heat, stirring constantly, until very thick, smooth, and glossy.
05
Stir in the coconut meat and coconut oil.
06
Spread the mixture in the lined dish and smooth the top.
07
Bake for 25 to 30 minutes, until set and lightly firm at the center.
08
Cool completely before slicing.

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