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