Pohnpeian-Style Pounded Breadfruit with Coconut Milk
A Pohnpeian-style preparation of roasted breadfruit pounded with coconut milk. This home version uses an oven and does not claim to reproduce every ceremonial or family method.
Prep
20m
Cook
1h
Serves
4
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.
- 1pcsBreadfruit (whole)
- 400mlCoconut Milk
- 6gSea Salt
- 2pcsBanana 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 the skin is deeply browned and the flesh is tender all the way through.
- 03
Let the breadfruit cool slightly, then peel it and remove the core.
- 04
Pound or mash the flesh until smooth.
- 05
Mix in the coconut milk and sea salt until the mash is creamy and evenly seasoned.
- 06
Line a serving dish with the banana leaves, spoon on the mash, and serve warm.
Ratings & Reviews
Log in to rate and review this recipe.