Puligi Samoan Coconut Pudding
Delight in the tropical flavors of Puligi, a traditional Samoan coconut pudding that’s as indulgent as it is comforting. This steamed dessert combines the warm spices of cinnamon and nutmeg with the rich, caramelized sweetness of dark brown sugar and creamy coconut milk. Gently cooked to perfection over two hours, Puligi boasts a moist, dense texture that melts in your mouth. Its simplicity is matched only by its versatility—serve it warm or at room temperature, sliced into wedges and paired with a drizzle of coconut cream for an extra touch of decadence. With its aromatic blend of spices and island-inspired ingredients, this recipe is the perfect way to bring a taste of Samoa to your table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1.5 cups Dark brown sugar
- 1 can (13.5 oz) Unsweetened coconut milk
- 1 teaspoon Vanilla extract
- 1 cup Water
- 3 tablespoons Butter
- 1 sheet (for covering) Aluminum foil
Instructions
In a medium-sized saucepan, combine 1 cup of water and the dark brown sugar. Heat the mixture on medium heat until the sugar dissolves and a deep caramel forms. Stir occasionally and remove from heat when ready.
Add the can of coconut milk, butter, and vanilla extract to the saucepan with the caramel. Stir until the butter is melted and fully incorporated. Let the mixture cool slightly.
In a large mixing bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg.
Gradually add the caramel mixture into the dry ingredients, stirring continuously to form a smooth batter with no lumps.
Grease a heatproof pudding or baking bowl generously with butter to prevent sticking. Pour the batter into the prepared bowl. Cover the bowl tightly with aluminum foil to trap steam while cooking.
Prepare a large stockpot or steamer and fill it with enough water to reach halfway up the sides of the pudding bowl. Bring the water to a gentle boil.
Carefully place the covered pudding bowl into the steamer or stockpot. Cover the pot with its lid and steam on medium-low heat for 2 hours. Check occasionally to ensure there’s enough water in the pot, adding more boiling water as necessary.
After 2 hours, remove the pudding bowl from the steamer and allow it to cool for at least 15 minutes before uncovering.
Serve warm or at room temperature. Slice into wedges and enjoy plain or with a drizzle of coconut cream for extra richness.
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 542.7 g | 197% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 348.0 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1098 mg | 84% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 764 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
