Plant-based Samoan Puligi with Coconut & Vanilla Bean Crème Anglaise

By MiNDFOOD

dora rossi 1080
Samoan Italian chef Dora Rossi shares her signature Christmas puligi recipe, a steamed spice pudding paired with coconut vanilla crème anglaise.

Ingredients for the pudding

DRY 

3 ½ cups self raising flour 

2 tsp baking soda 

3 tsp cinnamon 

3 tsp all spice 

½ tsp salt 

WET 

1 cup coconut oil 

1 cup agave or maple syrup 

1 medium size ripe papaya deseeded 

1 cup coconut cream 

tsp vanilla extract 

1 cup water 

 

Method for the pudding

  1. Mix all the dry ingredients and set aside. 
  2. In a blender, mix all the wet ingredients, then combine wet and dry ingredients and whisk gently until combined. 
  3. Steam your pudding for 1 hr ½ or until an inserted skewer comes out clean. 

 

Ingredients for the crème anglaise

¾ cup coconut water 

1 cup coconut cream 

4 Tbs agave or maple syrup 

4 ½ tsp cornstarch 

Pinch of salt 

½ tsp vanilla bean paste 

Pinch of ground turmeric for color 

 

Method for the crème anglaise

  1. Make a thickening paste with the cornstarch and a little cold coconut cream. Set aside 
  2. Pour all the wet ingredients into a pot and bring to heat without boiling. 
  3. Add the cornstarch mix and whisk. 
  4. Serve warm with a hot cup of koko Samoa and enjoy with loved ones. 

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