Boiled Breadfruit with Coconut Sauce (Mā Im Kōkwe)
The Quirky Foodster Team
Ingredients
- Whole breadfruit, peeled and cut into wedges — 1
- Coconut milk — 1.5 cups (360 ml / 12 fl oz)
- Sugar — 1 tbsp
- Of salt — pinch
Method
- Boil the breadfruit wedges in salted water for 20–25 minutes until tender when pierced with a fork.
- Meanwhile, warm the coconut milk in a small saucepan with the sugar and a pinch of salt, stirring gently, without letting it boil hard.
- Drain the breadfruit and arrange on a serving plate.
- Pour the warm coconut sauce over the breadfruit just before serving.
Introduction: Simply boiled breadfruit wedges served with a warm, lightly sweetened coconut sauce, a comforting starchy side to any main dish.
Cultural Background: Breadfruit is prepared in many ways across the Marshall Islands, and this simple boiled version with coconut sauce highlights the fruit’s natural texture, commonly served alongside fish or meat mains.
Tips: Check the breadfruit’s tenderness with a fork rather than relying only on time, as size varies. Keep the coconut sauce at a gentle simmer, not a hard boil, to avoid it splitting.
Variations: Add a pinch of grated ginger to the coconut sauce for extra warmth. Serve the breadfruit mashed instead of in wedges for a different texture.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat the breadfruit by steaming briefly; warm the coconut sauce gently over low heat.
Nutrition: Per serving (approx.): 240 kcal, 3 g protein, 14 g fat, 28 g carbohydrate.
FAQs:
Q: Can I use canned coconut milk?
A: Yes, it works well for the sauce.
Q: Is the sauce very sweet?
A: It has a light sweetness; adjust sugar to taste.
- Whole breadfruit, peeled and cut into wedges — 1
- Coconut milk — 1.5 cups (360 ml / 12 fl oz)
- Sugar — 1 tbsp
- Of salt — pinch
Please log in to leave a comment.