Poke Cook Islands Part Deux Recipes

Steps:

• Peel the bananas and mash roughly. Add them to a pot along with the water. Bring to a gentle boil and cook until the bananas assume a purplish color (add more water if needed). Take off the heat and allow to cool naturally. Be careful near the end because the bananas can caramelize and/or burn. Also, the thick mixture bubbles & spurts so don't get burned!
• Combine the arrowroot & milk in a small bowl. Whisk until thoroughly combined.
• Pour the banana mixture in to a large bowl and mash with the sugar. Add the arrowroot/milk mixture & mix well.
• Butter an 8x8 baking dish and pour the mixture into this. Place in a 375F preheated oven and bake for about 35 minutes, or until set and golden brown. Take from the oven and cool.
• Take your baked poke and cut into 2" squares. Place squares into individual bowls and pour the coconut milk over the top. Allow to soak into the poke and serve.

Steps:

• Preheat oven to 350 degrees F; grease a square baking dish.
• Combine the mashed fruit and the starch until smooth; add 1/4 cup coconut cream and mix well.
• Pour the mixture into a greased baking dish and bake for 30 minutes (it will be like a pudding).
• Meanwhile, warm the remaining coconut cream in a saucepan and heat until thickened and will coat the back of a spoon.
• Let baked pudding cool to warm and dip spoonfuls into the thickened coconut cream before placing in serving bowls.
• Serve warm.

Steps:

• Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
• Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
• Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.