Faikakai Mei (Breadfruit in Coconut Caramel)

Name: Faikakai Mei (Breadfruit in Coconut Caramel)
Yield: 6
Cuisine: Tonga
Ingredients: Ripe breadfruit (about 1 kg/2 1/4 lb), peeled, cored and cut into chunks — 1; Brown sugar — 200 g (1 cup); Coconut cream — 250 ml (1 cup); Butter — 2 tbsp; Vanilla extract — 1/2 tsp; Salt — a pinch

The Quirky Foodster Team

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Servings

Ingredients

Ripe breadfruit (about 1 kg/2 1/4 lb), peeled, cored and cut into chunks — 1
Brown sugar — 200 g (1 cup)
Coconut cream — 250 ml (1 cup)
Butter — 2 tbsp
Vanilla extract — 1/2 tsp
Salt — a pinch

Method

Boil the breadfruit chunks in a large pot of water for 20–25 minutes, until very soft and tender.
Drain well, then mash or pound the breadfruit thoroughly with a potato masher or mortar and pestle until smooth and slightly sticky.
Shape the mashed breadfruit into small, thick discs or balls, about the size of a walnut, and set aside.
Meanwhile, make the caramel: melt the brown sugar in a saucepan over low heat until it dissolves and darkens slightly, about 5 minutes.
Carefully stir in the coconut cream (it may bubble vigorously), then add the butter, vanilla and salt, and simmer for 5–7 minutes, stirring, until thickened into a glossy sauce.
Gently add the breadfruit pieces to the caramel sauce and warm through for 3–4 minutes, spooning the sauce over them.
Serve warm in bowls, with extra sauce spooned over the top.

Introduction: Faikakai mei uses mashed, pounded ripe breadfruit in place of a flour dough, a variation especially popular
during the breadfruit season, when the fruit is abundant.

Cultural Background: Faikakai mei uses mashed, pounded ripe breadfruit in place of a flour dough, a variation especially popular
during the breadfruit season, when the fruit is abundant. Served in the same rich coconut caramel sauce
as other faikakai desserts, it's a comforting treat for cooler, rainy evenings.

Tips: Choose a ripe, slightly soft breadfruit for the best flavour and texture in this dessert. Mash the breadfruit thoroughly so it holds together well when shaped.

Variations: Serve the mashed breadfruit unshaped, simply topped with the warm caramel sauce, as some families prefer. Add a sprinkle of toasted coconut on top before serving. Naturally vegetarian.

Storage: Refrigerate in an airtight container for up to 2 days; best enjoyed fresh.

Reheating: Reheat gently in a saucepan over low heat, stirring, adding a splash of coconut cream if needed.

FAQs:

Q: What is breadfruit?

A: A starchy tropical fruit, typically cooked like a vegetable, that becomes soft and mildly sweet when ripe and boiled; available fresh or frozen at Pacific Island and Caribbean grocers.

Q: When is breadfruit in season in Tonga?

A: Roughly from November through April, the warm, wet season.

Q: Can I use canned breadfruit?

A: Fresh gives the best texture, but canned or frozen breadfruit can be used if fresh isn't available, adjusting cooking time as needed.