This dish is suiteable to be served as a
vegetable or dessert dish.
kg half-ripe breadfruit
500 ml coconut cream, freshly squeeze
Salt to taste
Bake the breadfruit for an hour or until
it is soft by using a moderate oven. Remove the breadfruit from the oven
and cut into half. Discard the core and skin. Mash the breadfruit pulp
in a large bowl with a potato masher. Mash when the breadfruit is still
hot as it is easier to do so. Add the salt to taste and coconut cream to
mix well. Use a spoon to scoop the breadfruit and make into walnut-size
pieces. Serve while hot.