Coconut Ulu Breadfruit Smash Recipes

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COCONUT ULU ( BREADFRUIT) SMASH



Coconut Ulu ( Breadfruit) Smash image

Make and share this Coconut Ulu ( Breadfruit) Smash recipe from Food.com.

Provided by Molly53

Categories     Coconut

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/4 cups breadfruit, peeled and seeded
2 cups coconut milk (you may need up to one cup more for proper texture)
1/2 cup toasted coconut flakes, unsweetened
salt and fresh ground white pepper
1/4 cup chives, finely minced

Steps:

  • Steam chunks of breadfruit until soft but not mushy.
  • When done, rough chop while still hot and measure 1 1/2 cups.
  • Warm coconut milk in a large sauce-pan on medium heat.
  • Add breadfruit to warm coconut milk.
  • Mix well with a whip to make a thick puree.
  • Adjust thickness with coconut milk and mix until smooth.
  • Season with salt and pepper and add chives.
  • Mix well and serve immediately.

Nutrition Facts : Calories 266.5, Fat 19.6, SaturatedFat 17.3, Sodium 66.1, Carbohydrate 23.7, Fiber 4.7, Sugar 13.8, Protein 3.4

ULU (BREADFRUIT) PANCAKES



Ulu (Breadfruit) Pancakes image

If you've ever picked or bought an ulu, thinking you were going to bake, make chips etc., and the next day it's practically mush, then this is the perfect recipe to try. Or if you've been forced to eat raw ripe ulu, and have developed a complex around the mushy state of this food, this recipe should turn your ulu distaste into yummy breakfast wonder. Enjoy with maple syrup, honey, or whatever!

Provided by Katie's Tropical Kitchen

Categories     Breakfast and Brunch     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 8

1 small ripe ulu, cut in half
2 eggs
⅓ cup milk
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon vanilla extract
1 teaspoon coconut oil, or to taste

Steps:

  • Scoop out ulu flesh into a blender. Add eggs, milk, baking powder, cinnamon, nutmeg, and vanilla extract. Blend batter until smooth.
  • Heat coconut oil in a griddle over medium heat. Pour up to 1/4 cup batter onto the griddle; reduce heat to low and cook, covered, until edges are set, about 3 minutes. Turn over and cook until pancake is browned on the other side, about 2 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 49.5 g, Cholesterol 83.5 mg, Fat 4.2 g, Fiber 8.9 g, Protein 5.3 g, SaturatedFat 2.1 g, Sodium 164.7 mg, Sugar 1.3 g

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