Banana Po’e with Whipped Cream

What is banana po'e?

Banana Po’e is a beloved dessert from French Polynesia, especially Tahiti. Traditionally, it’s made with ripe bananas, tapioca starch, and coconut milk, then baked until soft and slightly bouncy. It’s the kind of dish that feels homemade — sweet, simple, and full of tropical flavor. People often serve it during family gatherings, holidays, or beach picnics.

Today, we’re giving this classic dessert a light modern twist by topping it with freshly whipped cream made using a cream charger and cream dispenser. The soft, chewy banana pudding pairs beautifully with the airy, creamy topping, creating a balance between tropical sweetness and smooth richness.

Texture and Flavor

Banana Po’e has a unique texture — somewhere between pudding and gelatin. It’s tender and slightly sticky, with a natural banana aroma and a light caramel hue after baking. The coconut milk gives it a creamy background flavor, while the whipped cream adds a cool, fluffy finish that lifts the whole experience. It’s not overly sweet, and that’s what makes it comforting.

Ingredients You’ll Need

How to Make Banana Po’e?

Start by preheating your oven to 350°F (175°C). Mash the bananas in a mixing bowl until smooth. Stir in the tapioca starch and sugar, then slowly pour in the coconut milk while mixing. Add a pinch of salt and a little vanilla for depth. The mixture should look like a thick banana batter — smooth but not runny.

Line a small baking dish with parchment paper and pour the mixture in. Bake it for about 30–40 minutes until it’s set and lightly golden on top. When it cools down, the Po’e will firm up but still keep that soft, jelly-like texture. Once cooled completely, cut it into squares or slices.

Now it’s time for the whipped cream. Pour cold heavy cream into your cream dispenser, add sugar and vanilla, then seal it tightly. Connect it with one cream charger tank and shake a few times. The result is a light, fluffy n2o whipped cream that’s ready in seconds.

Spoon or pipe the whipped cream over the Banana Po’e, letting it melt slightly into the warm surface. The combination is simple but delightful — the tropical banana base meets the cool, creamy cloud on top.

Banana Po’e with whipped cream can be served warm or chilled. If you want to make it ahead, keep the Po’e in the fridge and whip the cream just before serving for the best texture. A sprinkle of toasted coconut flakes or a drizzle of caramel makes a nice touch, but honestly, it’s perfect as is — sweet, light, and nostalgic.

This dessert is proof that comfort food doesn’t have to be complicated. The cream charger makes whipping cream effortless, and the traditional Po’e brings that tropical charm right to your table. It’s a taste of island simplicity with a modern twist — soft banana pudding and airy cream, made for slow, happy bites.