Micronesian-Style Breadfruit and Coconut Pudding
A Micronesian-style baked pudding of ripe breadfruit and coconut milk, lightly sweetened and spiced.
Prep
30m
Cook
50m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pudding
- 1pcsBreadfruit (whole)
- 450mlCoconut Cream
- 200mlCoconut Toddy
- 4gSea Salt
Wrapping
- 4pcsBanana Leaf (whole)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 200°C (390°F).
- 02
Roast the breadfruit until tender, then let it cool slightly, peel it, and remove the core.
- 03
Mash the breadfruit until smooth.
- 04
Stir in the coconut cream, coconut toddy, and sea salt until the mixture is thick and glossy.
- 05
Soften the banana leaves briefly over gentle heat so they bend without tearing.
- 06
Wrap the pudding mixture tightly in the banana leaves and place the parcel in a baking dish.
- 07
Bake at 180°C (355°F) until the pudding is set and firm enough to slice.
- 08
Let it rest before unwrapping and serving.
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