Breadfruit Po'e
Mashed ripe breadfruit baked with coconut cream and sugar into a dense, golden Pacific pudding.
About This Recipe
Po'e is a baked pudding found across Polynesia and Micronesia. In the Marshall Islands, ripe breadfruit is mashed with coconut cream, sugar, and a little arrowroot or starch, then baked until it sets into a firm, slightly chewy cake. It is sliced and served as a dessert or snack, often with additional coconut cream poured over.
Ingredients
Serves 6
- 600 gripe breadfruit, peeled, cored and mashed
- 200 mlcoconut cream
- 80 gsugar
- 3 tbsparrowroot or cornstarch
- 1 tspvanilla extract
Instructions
- 1
Preheat oven
Preheat oven to 180 °C (350 °F). Grease a baking dish.
- 2
Mix
Combine mashed breadfruit, coconut cream, sugar, arrowroot, and vanilla in a bowl and mix until smooth.
- 3
Bake
Pour mixture into the prepared dish and bake for 40–45 minutes until set and golden on top.
- 4
Cool and serve
Cool for 15 minutes, slice into squares, and serve with extra coconut cream.
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Pro Tips
- →
Use very ripe breadfruit for maximum sweetness.
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A skewer inserted in the centre should come out clean when done.
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Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
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Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
Variations
- •
Add grated coconut to the mixture for texture.
- •
Top with sliced banana before baking.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
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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
Keep at room temperature up to 2 days; refrigerate up to 5 days.
History & Origin
Breadfruit was deliberately spread across the Pacific by Polynesian and Micronesian voyagers as a high-calorie canoe crop. Po'e preserves it in a form that lasts several days.
Frequently Asked Questions
Can I use canned breadfruit?
Yes, drain and pat dry before mashing.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving (200g / 7.1 oz) · 6 servings total
Time Summary
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