Ingredients

  • 3 cups ripe breadfruit
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 coconut, grated
  • 1 cup boiling water

Prep time: 5 mins  |  

Cook time: 0 mins  |  

Ready in: 10 mins

Serves: 6–10

Captain Bligh of the Bounty transported breadfruit seedlings from the South Pacific to the West Indies; combine the fruit with coconut for a delectably tropical pudding.

VeganVegetarian

Cooking Steps

  • 1
    Preheat oven to 350 degrees F. Prepare baking dish with cooking spray.
  • 2
    Pour boiling water over coconut, allow to stand for 15 minutes and squeeze through cloth. This creates coconut milk.
  • 3
    Remove core from a soft, ripe breadfruit and scrape out pulp.
  • 4
    Add coconut milk and sugar and stir to combine.
  • 5
    Pour into prepared baking dish and bake for about an hour. Let cool before serving.

Cook's note:

Canned grated coconut could be used instead of fresh coconut., but remember canned coconut is usually sweetened, in which case the amount of sugar needed will be less than 1/2 cup.

Editor's note:

Recipe courtesy of Rare and Exotic Tropical Fruit Recipes Cookbook, Rare Fruit Council International, Inc., 2011, pg. 29.

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