The Only Dish My Grandma Cooked That I Loved

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and still provides a creamy texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can act as a binder in baked goods.

Wash the breadfruit and peel the skin away.

Separate the flesh from the breadfruit heart, discarding any empty seeds and damaged parts.

Measure about 2 and 1/2 to 3 lb of breadfruit, roughly three cups.

Add one can of coconut milk to a blender.

Add the breadfruit flesh to the blender.

Add a cup of brown sugar to the blender.

Add a tablespoon of mixed spice to the blender.

Add a tablespoon of cinnamon to the blender.

Grate in about a teaspoon and a half of nutmeg into the blender.

Add a teaspoon of salt to the blender.

Blend the mixture until smooth.

Add a cup of all-purpose flour to the blended mixture and mix to hydrate the flour.

Switch to a whisk to break up any lumps in the mixture.

Add more cinnamon and a pinch of salt to taste.

Add a splash of vanilla extract and mix to distribute the ingredients.

Wilt the banana leaf over open flames to make it flexible.

Line the baking tin with the wilted banana leaf without greasing it.

Pour the pudding mixture into the lined baking tin, filling two 8-inch pans.

Preheat the oven to 350°F (175°C).

Bake the puddings in the oven for about 1 hour and 30 minutes.

After 45 minutes to an hour, prepare a mixture of 1 cup coconut milk and 1/4 cup sugar, stirring to dissolve.

Pour the coconut mixture over the top of the almost ready puddings.

Return the puddings to the oven to finish baking.

Allow the puddings to cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens