🏠 Home > 🗺️ Recipes > 🍨 Desserts > 🇻🇺 Vanuatu Desserts > 🍨 1.Sweet Banana Laplap (The ultimate traditional comfort cake) , 2.Baked Papaya with Coconut Custard (A light and creamy tropical delight) , 3.Caramelized Island Bananas in Coconut Cream (The quickest way to a tropical paradise)
🍨 Island Bliss: Mastering the Art of Tropical Vanuatu Sweets
Hey there, sweet tooth! If you’ve been dreaming of a tropical escape but your bank account is telling you to stay put, I’ve got the next best thing. We are going on a culinary journey to the stunning islands of Vanuatu. When people think of Vanuatu, they often think of volcanoes and blue holes, but let me tell you—the way they handle dessert is on a whole other level of "yum."
In Vanuatu, dessert isn't about processed sugars or fancy sprinkles. It’s about the raw, natural sweetness of the Earth. We’re talking about sun-ripened bananas, creamy coconuts, and earthy root vegetables that transform into something magical when slow-baked. These recipes are gaining huge traction globally because they fit perfectly into the "whole foods" movement. They are naturally gluten-free, mostly dairy-free, and incredibly satisfying.
Today, I’m sharing three of my absolute favorite Vanuatu-inspired dessert recipes that you can easily recreate in your own kitchen. We’ll be making:
🎖️ • Recipe 1: Sweet Banana Laplap (The ultimate traditional comfort cake) — Traditional Style
🎖️ • Recipe 2: Baked Papaya with Coconut Custard (A light and creamy tropical delight)
🎖️ • Recipe 3: Caramelized Island Bananas in Coconut Cream (The quickest way to a tropical paradise)
Ready? Let’s get our hands floury (or rather, coconut-y) and dive in!
🍌 Recipe 1: Sweet Banana Laplap (The ultimate traditional comfort cake)
🥥 About this Recipe
Laplap is the heart of Vanuatu. While the savory version is famous, the Sweet Banana Laplap is what locals crave during celebrations. It’s essentially a dense, steamed pudding made from grated manioc (cassava) or taro, layered with sweet mashed bananas and soaked in rich coconut cream. It has a unique, chewy texture that is somewhere between a cake and a gummy treat. If you want the most authentic taste of the islands, this is it!
📝 Ingredients & Measurements
• 1.5 kilograms of fresh cassava (peeled and grated finely)
• 6 to 8 very ripe bananas (the spottier, the better!)
• 2 cups of thick, freshly squeezed coconut cream
• 1/2 cup of brown sugar (optional, for extra caramelization)
• 1/2 teaspoon of sea salt
• Large banana leaves for wrapping (or parchment paper and foil as a substitute)
👩🍳 Step-by-Step Instructions
1.Prep the Cassava: Once you’ve grated the cassava, place it in a cloth and squeeze out a bit of the excess liquid (but leave some moisture so it stays soft).
2.Season the Base: Mix the grated cassava with the salt and half a cup of the coconut cream. Stir until it forms a thick, sticky paste.
3.Mash the Bananas: In a separate bowl, mash the ripe bananas until they are a smooth pulp. If you like a little texture, leave a few small chunks.
4.Layering the Magic: On a flat surface, lay out your banana leaves (or parchment paper). Spread the cassava mixture into a flat circle or rectangle, about 2 centimeters thick.
5.Add the Sweetness: Spread the mashed banana layer evenly over the cassava base.
6.The First Fold: Fold the edges of the cassava over the bananas if possible, then fold your banana leaves tightly to create a flat parcel.
7.Baking/Steaming: Traditionally, this goes in an earth oven. In your kitchen, place the parcel in an oven preheated to 180°C (356°F) for about 60 minutes.
8.The Coconut Soak: Open the parcel (be careful of the steam!) and pour the remaining 1.5 cups of coconut cream all over the hot Laplap.
9.The Final Set: Close it back up and let it sit for 15 minutes. The hot starch will absorb the cream, making it incredibly rich and moist.
💡 Tips & Mistakes to Avoid
• Mistake - Using Underripe Bananas: If the bananas aren't super soft and sweet, the Laplap will taste starchy rather than like a dessert. Wait for those black spots on the peel!
• Tip - Squeeze the Cassava: Don't squeeze the cassava too dry, or the cake will be tough like a rubber tire. You want it moist enough to be pliable.
• Tip - Soften the Leaves: If using banana leaves, run them over a stovetop flame for a few seconds. This makes them soft and prevents them from snapping while folding.
• Mistake - Skipping the Salt: Even in a sweet dish, a pinch of salt is crucial to balance the richness of the coconut.
❓ FAQ
Q1.Can I use taro instead of cassava?
Yes! Taro gives a slightly different, earthier flavor and a purple tint, but the process is exactly the same.
Q2.What if I don't have banana leaves?
Use parchment paper first to wrap the food, then a layer of aluminum foil on the outside to trap the steam and moisture.
Q3.Is this eaten warm or cold?
It’s best served warm, but many locals love eating the leftovers cold the next morning for breakfast.
📝 Summary
Sweet Banana Laplap is a dense, satisfying dessert that isn't overly sugary. It’s all about the texture and the natural harmony between root crops and coconut. It’s a true conversation starter for any dinner party!
🍈 Recipe 2: Baked Papaya with Coconut Custard (A light and creamy tropical delight)
🥥 About this Recipe
Papaya (or pawpaw) grows everywhere in Vanuatu. This recipe is a clever way to turn a simple fruit into a sophisticated, custard-like dessert. The papaya acts as its own "bowl," and as it bakes, the flesh becomes buttery and soft. The coconut cream inside thickens into a rich, sweet sauce that you scoop out with every bite.
📝 Ingredients & Measurements
• 2 large, ripe papayas (halved lengthwise and seeds removed)
• 1.5 cups of thick coconut cream
• 2 tablespoons of honey or maple syrup
• 1 teaspoon of vanilla extract (Vanuatu vanilla is world-class if you can find it!)
• 1/2 teaspoon of ground cinnamon
• 1/4 cup of toasted shredded coconut (for garnish)
• A squeeze of fresh lime juice
👩🍳 Step-by-Step Instructions
1.Prepare the Boats: Scoop the seeds out of the papaya halves. Slice a tiny sliver off the bottom of the papaya skin so they sit flat on your baking tray without wobbling.
2.The Custard Mix: In a bowl, whisk together the coconut cream, honey, vanilla, and cinnamon.
3.Fill 'Em Up: Pour the coconut mixture into the hollow centers of the papayas.
4.Bake: Place them in the oven at 170°C (338°F) for about 30–35 minutes. You want the papaya to be soft and the coconut cream to have thickened and slightly browned on top.
5.The Zing: Remove from the oven and immediately squeeze a little fresh lime juice over the fruit to brighten the flavors.
6.Garnish: Sprinkle with toasted shredded coconut for a bit of crunch.
💡 Tips & Mistakes to Avoid
• Tip - Choose the Right Papaya: You want a papaya that is ripe but still firm enough to hold its shape. If it’s mushy before it goes in the oven, it will collapse.
• Mistake - Filling to the Brim: The coconut cream might bubble a bit while baking. Leave a little bit of room at the top of the papaya "bowl" to avoid a messy oven.
• Tip - Vanilla Quality: Since there are so few ingredients, using a high-quality vanilla extract makes a massive difference in the final aroma.
• Mistake - Overbaking: If the papaya skin starts to turn dark brown, take it out! You want the fruit soft, not disintegrated.
❓ FAQ
Q1.Can I use other fruits?
This method also works beautifully with large, halved mangoes or even halved pumpkins for a less sweet version.
Q2.Is this dessert healthy?
Yes! It’s packed with vitamins from the papaya and healthy fats from the coconut. It’s a guilt-free treat.
Q3.Can I serve it with ice cream?
While not traditional, a scoop of vanilla bean ice cream melting into the warm papaya is absolutely heavenly.
📝 Summary
This is the perfect "impressive but easy" dessert. It looks beautiful on the plate and offers a light, refreshing end to a meal without the heaviness of flour-based cakes.
🥘 Recipe 3: Caramelized Island Bananas in Coconut Cream (The quickest way to a tropical paradise)
🥥 About this Recipe
This is the "emergency dessert" of Vanuatu. If guests show up unexpectedly, this is what you make. It’s fast, uses staples found in every island pantry, and tastes like a five-star dish. The bananas are pan-seared until they develop a golden crust and then simmered in a sweet coconut reduction. It’s gooey, warm, and comforting.
📝 Ingredients & Measurements
• 6 firm, ripe bananas (sliced into thick rounds or halved lengthwise)
• 1 cup of thick coconut cream
• 3 tablespoons of brown sugar or coconut sugar
• 1 tablespoon of butter (or coconut oil for a vegan version)
• 1/4 teaspoon of sea salt
• 1/2 teaspoon of fresh ginger (finely grated—this adds a lovely island kick!)
• Fresh mint leaves for garnish
👩🍳 Step-by-Step Instructions
1.Sear the Bananas: Heat the butter or coconut oil in a large skillet over medium-high heat. Place the banana pieces in the pan.
2.Develop the Crust: Fry the bananas for about 2 minutes on each side until they are caramelized and golden brown.
3.Make the Sauce: Lower the heat to medium. Pour the coconut cream directly into the pan with the bananas.
4.Infuse: Add the sugar, salt, and grated ginger.
5.Reduce: Let the mixture simmer gently for 5–7 minutes. The coconut cream will mix with the banana sugars and turn into a thick, caramel-colored sauce.
6.The Basting: Spoon the sauce over the bananas as it thickens.
7.Serve: Plate the bananas while hot and pour the remaining sauce from the pan over the top. Garnish with mint.
💡 Tips & Mistakes to Avoid
• Mistake - Slicing Too Thin: If you slice the bananas too thin, they will turn into mush in the pan. Keep them thick so they stay intact.
• Tip - Salt is Your Friend: The salt helps "cut" the richness of the coconut and makes the caramel flavor pop.
• Tip - Ginger Punch: Don't skip the ginger! It provides a subtle heat that balances the sweetness and makes the dish feel more "island-style."
• Mistake - High Heat Simmering: Once you add the coconut cream, keep the heat low. If it boils too hard, the cream might "split" and become oily.
❓ FAQ
Q1.Which bananas are best?
In Vanuatu, they use "Saba" bananas, but in a regular grocery store, just use standard Cavendish bananas that are yellow but still firm.
Q2.Can I make this ahead of time?
This dish is best served immediately. If it sits too long, the sauce can get a bit thick, but you can thin it out with a splash of water or more coconut milk.
Q3.Is it too sweet?
The sweetness comes mostly from the bananas. You can reduce the added sugar if you prefer a more natural flavor.
📝 Summary
This is pure comfort in a bowl. It’s sweet, salty, creamy, and warm. It’s basically the Vanuatu version of "Bananas Foster," but with a tropical coconut twist that makes it even better.
🌈 Final Thoughts
Making Vanuatu desserts at home is a fantastic way to experiment with new textures and natural flavors. What I love most about these recipes is how "forgiving" they are. You don't need to be a master pastry chef to get them right. All you need is some good fruit, some fresh coconut cream, and a bit of island spirit!
I recommend starting with the Caramelized Bananas if you're in a hurry, or the Baked Papaya if you want something that looks super fancy for a dinner party. The Sweet Laplap is a great weekend project for when you want to really dive into the "Kastom" culture of Vanuatu.
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