Breadfruit with Coconut Milk

About This Recipe

Breadfruit (Artocarpus altilis) arrived on Nauru's shores via ancient Polynesian voyagers and quickly became a dietary cornerstone. This preparation is the most common: chunks of ripe breadfruit are boiled until just tender, then finished in coconut milk with a pinch of salt, creating a creamy, starchy side dish that pairs with any protein. The coconut milk soaks into the breadfruit's spongy flesh, giving it a subtle sweetness.

Ingredients

Serves 4

• 1 mediumripe breadfruit (about 800 g), peeled and cubed
• 400 mlcoconut milk
• 1 tspsea salt
• 2 cupswater
• 2 sprigsfresh thyme (optional)

Instructions

1. 1

   Peel and cube

   Peel the breadfruit, remove the core and cut into 5 cm chunks.

2. 2

   Boil

   Place breadfruit in a pot with 2 cups water and ½ tsp salt. Bring to a boil and cook 15 minutes until just tender when pierced with a knife.

3. 3

   Add coconut milk

   Drain most of the water, leaving a small amount in the pot. Pour over the coconut milk and add remaining salt and thyme. Simmer uncovered 10 minutes until sauce thickens slightly.

4. 4

   Serve

   Remove thyme sprigs. Serve hot alongside grilled fish or chicken.

Variations

• •

  Add diced sweet potato for extra sweetness.

• •

  Stir in a knob of butter at the end for richness.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 2 days. Reheat gently with a splash of coconut milk.

Frequently Asked Questions