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Prep
25m
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Cook
60m
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Ready In
3h
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12 servings
Ingredients
- 3 cups ripe breadfruit
- 1/2 cup sugar
- 1/2 tsp salt
- 1 coconut, grated
- 1 cup boiling water
Directions
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1
Preheat oven to 350 degrees F. Prepare baking dish with cooking spray.
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2
Pour boiling water over coconut, allow to stand for 15 minutes and squeeze through cloth. This creates coconut milk.
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3
Remove core from a soft, ripe breadfruit and scrape out pulp.
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4
Add coconut milk and sugar and stir to combine.
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5
Pour into prepared baking dish and bake for about an hour. Let cool before serving.
Footnotes
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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.
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Editor's Note:
Recipe courtesy of Rare and Exotic Tropical Fruit Recipes Cookbook, Rare Fruit Council International, Inc., 2011, pg. 29.