Solomon Islands breadfruit in coconut milk — breadfruit cubes boiled, then simmered in coconut milk with salt. The simple Solomons everyday carbohydrate.
Breadfruit cultivation reaches back thousands of years across Pacific islands. The Solomons combine the breadfruit with coconut milk in everyday cooking.
Spoon up breadfruit and coconut — pale cream cubes glistening, coconut milk pooled. Bite: breadfruit's mild starchy-sweet flavor (between potato and bread), softened by coconut milk's tropical richness, salt balancing. Pair with coconut fish soup — the breadfruit absorbs the broth's flavor. Universal Pacific eating method.
Boiling tenderizes; coconut milk finish enriches. Don't overcook — breadfruit becomes mushy.
Variations
With pumpkin. Mashed version. With added curry. With added chili. With ginger. With pineapple chunks added.
On the Palate
Where Breadfruit Coconut Solomon sits in the Solomon Islands flavor cloud
Ingredients
Serves 4How it's made
7 steps · 20 min active · 25 min waiting
- 16 min
Peel and core 600 g breadfruit; cut into 3-cm cubes.
- 217 min
Boil in salted water 15-18 min until fork-tender.
- 31 min
Drain.
- 41 min
In the same pot, combine 250 ml coconut milk + 1 tsp salt; bring to a simmer.
- 56 min
Return breadfruit; simmer 5 min until coconut milk thickens slightly.
- 61 min
Optional: stir in 1 tbsp chopped scallions.
- 71 min
Serve hot alongside fish soup or kokorako chicken.
