Te Taki (Breadfruit in Coconut Cream)
Te Taki is a simple yet delicious traditional Kiribati dish where tender breadfruit is slow-cooked in rich coconut cream until it achieves a creamy, melt-in-your-mouth texture. It's a comforting dish that highlights the natural flavors of its core ingredients.
🧂 Ingredients
- 1 large Breadfruit(ripe, about 900g)
- 500 ml Coconut cream(full fat)
- 1 tsp Salt(or to taste)
- 100 ml Water(optional, to adjust consistency)
- 0.5 medium Onion(optional, finely chopped)
- 2 cloves Garlic(optional, minced)
- 1 small Chili(optional, finely chopped)
👨🍳 Instructions
- 1
Peel the breadfruit, cut it into medium-sized chunks, and remove the core. Place the pieces in a bowl of water to prevent browning.
💡 Tip: Using a sharp knife will make peeling easier. The core can be fibrous, so ensure it's removed. - 2
In a large pot, add the coconut cream and bring it to a gentle simmer over medium heat.
💡 Tip: Do not boil the coconut cream vigorously; a gentle simmer is best. - 3
Drain the breadfruit pieces and add them to the simmering coconut cream. Add salt to taste. If using, add chopped onion, garlic, or chili.
💡 Tip: Stir gently to coat the breadfruit evenly. - 4
Cover the pot and reduce the heat to low. Let the breadfruit simmer for 30-40 minutes, or until tender.
💡 Tip: Stir occasionally to prevent sticking. Add a little water if the mixture becomes too thick. - 5
Once tender, stir gently and taste for seasoning. Adjust salt if needed.
💡 Tip: The breadfruit should be soft and creamy, having absorbed some of the coconut cream. - 6
Transfer to a serving dish and serve warm.
💡 Tip: This dish can be served as a side or a light main course.
💡 Pro Tips
- ✓If fresh coconut is unavailable, good quality canned coconut cream works well.
- ✓The optional additions of onion, garlic, and chili can add a savory depth to the dish.
🔄 Variations
- Add a pinch of nutmeg or cinnamon for a different flavor profile.
- Serve with a drizzle of honey or syrup for a sweeter version.