Home › Desserts

Breadfruit with Coconut Cream

Share

Have your photo featured here. Send it to food@asiasoc.org
enlarge image

Have your photo featured here. Send it to food@asiasoc.org

This Samoan preparation may be served as a vegetable or as dessert.

Serves 8.

Ingredients

1 half-ripe breadfruit, about 1.5 kg/3 lb
500 ml/1 pint/2 cups freshly squeezed
coconut cream or 400 ml/14 fl oz can coconut cream
1 teaspoon sea salt or to taste

Directions

Bake the breadfruit in a moderate oven for 1 hour or until it is easily pierced with a fork. Remove from oven and cut it in half. Discard core and skin, and put the pulp into a large bowl in which it can be mashed with a potato masher. It is easier if this is done while the breadfruit is hot. Add the salt and coconut cream and with a spoon divide the breadfruit into walnut-sized pieces. Serve hot.

Note: If the breadfruit is perfectly ripe, soft and sweet, it need not be baked. Instead, pull out the stem, cut the fruit in halves lengthways and scoop out pulp with a spoon. Measure the pulp and mix in half the volume of coconut cream, and one sixth the volume of sugar. Add salt to bring out the flavour.


Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.