Follow these steps for perfect results
breadfruit
peeled and seeded
coconut milk
warmed
toasted coconut flakes
unsweetened
salt
white pepper
fresh ground
chives
finely minced
Peel and seed the breadfruit.
Cut the breadfruit into chunks.
Steam the breadfruit chunks until soft but not mushy (about 15 minutes).
Roughly chop the steamed breadfruit while still hot.
Measure 1 1/4 cups of chopped breadfruit.
Warm the coconut milk in a large saucepan on medium heat.
Add the chopped breadfruit to the warm coconut milk.
Mix well with a whip to create a thick puree.
Adjust the thickness with additional coconut milk as needed until smooth.
Season with salt and white pepper to taste.
Add the finely minced chives.
Mix well to combine.
Serve immediately.
Expert advice for the best results
For a richer flavor, use full-fat coconut milk.
Adjust the amount of coconut flakes to your preference.
Garnish with extra chives or toasted coconut flakes for added visual appeal.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated gently.
Serve in a bowl, garnished with fresh chives and toasted coconut flakes.
Serve as a side dish with grilled fish or chicken.
Serve as a vegetarian main course with a side salad.
The slight sweetness and acidity of a Dry Riesling complements the creamy texture and sweetness of the dish.
Discover the story behind this recipe
Breadfruit is a staple food in many Pacific Island cultures, often used in traditional dishes.
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