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Hawaiian Breadfruit (ʻUlu) with Coconut Milk
A simple and comforting dessert of tender breadfruit simmered in a sweet, creamy coconut milk sauce, highlighting the unique texture of 'ulu.
ð§ ææ
- 2 medium Mature breadfruit ('ulu)(peeled, seeded, and cut into 1-inch cubes)
- 2 cups Full-fat coconut milk
- 0.25 cup Granulated sugar(or to taste)
- 0.25 tsp Salt
ðšâð³ äœãæ¹
- 1
If using fresh breadfruit, steam or boil the cubed breadfruit until fork-tender (about 20-30 minutes). Drain well.
- 2
In a medium saucepan, combine the cooked breadfruit cubes and coconut milk.
- 3
Place the saucepan over low heat. Simmer gently for 20 minutes, stirring occasionally, allowing the breadfruit to absorb the coconut milk.
- 4
Stir in the sugar and salt. Continue to simmer for another 5 minutes, or until the sugar is dissolved and the sauce has slightly thickened.
- 5
Spoon the warm breadfruit and coconut milk mixture into individual dessert bowls.
ð¡ ããã®ã³ã
- âUse mature breadfruit for a starchy, potato-like texture. Ripe breadfruit will be too soft and sweet.
- âAdjust sugar to your preference. Some prefer it less sweet.
- âFor a richer flavor, you can add a splash of vanilla extract.
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- Serve with a sprinkle of toasted coconut flakes.
- Add a pinch of cinnamon or nutmeg for extra warmth.
- For a more pudding-like consistency, you can mash some of the breadfruit cubes.