Breadfruit with Coconut Cream
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The Tale of Breadfruit with Coconut Cream
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Breadfruit has been a staple crop across Micronesia for centuries, likely spread by early Austronesian voyagers who carried the plant across the Pacific. Cooking it with rich coconut cream reflects the two trees, breadfruit and coconut palm, that have historically sustained island communities across the region's atolls.
Ingredients
Scale:· 4 servings
- 1 large breadfruit, peeled and cubed
- 400ml coconut milk
- 1/4 cup sugar (optional, for sweet version)
- 1/2 tsp salt
- 1 pandan leaf, knotted (optional)
- Water, for boiling
Instructions
- 1Peel the breadfruit, remove the core, and cut the flesh into large cubes.
- 2Boil the breadfruit cubes in salted water for 15-20 minutes until tender when pierced with a fork.
- 3Drain the breadfruit and set aside.
- 4In a separate pot, warm the coconut milk with the pandan leaf and salt (and sugar, if making the sweet version).
- 5Add the boiled breadfruit to the warm coconut milk and simmer gently for 10 minutes to absorb the flavor.
- 6Remove the pandan leaf before serving.
- 7Serve warm as a side dish or light dessert.
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