By panipopos
With the weather condition getting warmer , it's the perfect fourth dimension for poi. While Hawaiian poi is made from taro , Samoan poi is made from beautifully ripe bananas. (Incidentally , Maori poi is made from natural fibres in addition to should non live on eaten.)
Poi is a chilled dessert that also makes a refreshing snack on a warm day. In olden times , poi was mashed amongst the hands in addition to mixed amongst cool drinking water. Our version , updated for the 21st century , uses a blender in addition to ice. But experience gratis to operate your hands , or fifty-fifty your feet , similar the French used when stomping grapes for wine.
OK , simply kidding well-nigh the feet. What practise you lot mean value nosotros are? Savages?
Some people use lautipolo/laumoli to flavor this , but I notice that the lemon zest adds a overnice texture to the poi. Also , the sugar is optional , but if you lot accept actually sweetness bananas , it's non necessary. Bon appetit!
Poi (serves 2)
1 lb ripe (500g) peeled ripe bananas
zest of ane lemon or ii lautipolo/laumoli
½ can (200ml) kokosnoot milk
1 teaspoon vanilla
sugar to taste
ice for serving
Mash or blend the bananas until smooth.
Add the lemon zest or lautipolo/laumoli.
Add the kokosnoot milk in addition to vanilla. Mix until well-combined.
Taste for sweetness.
Add saccharide if desired.
Chill for at to the lowest degree thirty minutes.
Immediately earlier serving , stir the discoloured overstep layer into the balance of the poi. Serve over H2O ice inwards modest bowls or wide-mouth glasses.
* If you lot notice your poi is also thick , add together ½ cup of mutual depression temperature H2O to dilute it.
* Keep refrigerated for upwardly to a twenty-four hr menses , but best eaten amongst a few hours.
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