Dia (PNG Sago/Tapioca & Banana Coconut Pudding-Skillet) – Authentic Papua New Guinea Recipe

Traditional Motuan coastal dish of caramelized plantains baked in rich coconut cream.

Country of Origin
🇵🇬 Papua New Guinea (Melanesia, Oceania)
Dietary Profile
vegan
Prep Time
20 min
Cook Time
30 min
Difficulty
Medium
Signature Staples
Ripe cooking bananas (plantains), Tapioca pearls or sweet potato, Toasted coconut, Coconut cream, Cardamom

Ingredients for Dia (PNG Sago/Tapioca & Banana Coconut Pudding-Skillet) (4 Servings)

  • 1.25 lbs (or 2.5 cups) ripe cooking bananas (plantains), prepped into bite-sized pieces
  • 1.5 cups tapioca pearls or sweet potato, washed and trimmed
  • 1 cup toasted coconut
  • 1 medium onion and 3 cloves garlic, finely minced with coconut cream
  • 1.5 tbsp traditional Papua New Guinea seasoning (cardamom, lime zest)
  • 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

  1. Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
  2. In a skillet over medium heat, sauté onion, garlic, coconut cream, and cardamom, lime zest for 3 minutes until fragrant.
  3. Combine ripe cooking bananas (plantains) and tapioca pearls or sweet potato with the sautéed aromatics and layer evenly into the baking dish.
  4. Top with toasted coconut and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
  5. Let rest 5 minutes before serving warm at the table.

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