Fa'alifu Ulu (Coconut-Stewed Breadfruit)
Chunks of breadfruit simmered gently in coconut cream and onion until soft and rich, a comforting side dish that turns a starchy staple into something silky. It's a home-kitchen counterpart to the more festive palusami.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 270 kcal
Equipment
- •Medium saucepan
- •Paring knife
Nutrition
Per serving, approximate
- Calories
- 270 kcal
- fat
- 12
- carbs
- 42
- protein
- 3
- calories
- 270
Instructions
- 1
Peel the breadfruit and cut out the core. Chop the flesh into large cubes.
- 2
Put the breadfruit and onion into a saucepan. Pour coconut cream over them until almost covered.
- 3
Heat the liquid until it bubbles gently.
- 4
Cover with a lid and cook for 25-30 minutes. The breadfruit should be fork-tender but hold its shape.
- 5
Stir in salt to taste. Serve while it is still warm.
Chef's tips
Pick a breadfruit that feels mostly firm with just a little bit of give.
Storage
Refrigerate up to 3 days.
Reheating
Reheat gently on the stove with a splash of coconut cream or water.
Common mistakes to avoid
- •Cutting uneven pieces so some turn mushy before the rest finish cooking
- •Boiling the coconut cream too hard so the sauce splits and separates
Serving suggestions
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