📝 About This Recipe
Transport your palate to the tropics with this luxurious Breadfruit Mash, a Caribbean staple that redefines comfort food. With a texture more velvety than traditional potatoes and a subtle, nutty sweetness, this dish is elevated with rich coconut milk and the mellow depth of slow-roasted garlic. It is an extraordinary gluten-free alternative that perfectly captures the soul of island cooking in a sophisticated, modern way.
🥗 Ingredients
The Star Ingredient
- 1 large Mature Breadfruit (approx. 3 lbs, firm with greenish-yellow skin)
Aromatic Base
- 1 whole head Garlic (top sliced off for roasting)
- 1 tablespoon Extra Virgin Olive Oil (for roasting garlic)
- 1/2 cup Yellow Onion (very finely minced)
- 3 sprigs Fresh Thyme (leaves removed and chopped)
The Creamy Liaison
- 1 cup Full-fat Coconut Milk (canned, shaken well)
- 4 tablespoons Unsalted Butter (cold, cubed)
- 1.5 teaspoons Sea Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground)
- 1 pinch Nutmeg (freshly grated)
For Garnish
- 2 stalks Scallions (thinly sliced on a bias)
- 1 pinch Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Drizzle the sliced head of garlic with olive oil, wrap tightly in aluminum foil, and roast for 30-35 minutes until the cloves are golden and buttery soft.
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2
Prepare the breadfruit by cutting it into quarters lengthwise. Remove the central tough core (the 'heart') from each section using a sharp knife.
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3
Carefully peel the thick green skin from the breadfruit quarters and cut the white flesh into uniform 2-inch chunks to ensure even cooking.
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4
Place the breadfruit chunks into a large pot and cover with cold water by at least 2 inches. Add a generous pinch of salt.
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5
Bring the pot to a rolling boil over high heat, then reduce to a simmer. Cook for 20-25 minutes, or until the breadfruit is fork-tender but not falling apart.
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6
While the breadfruit boils, heat a small skillet over medium heat and sauté the minced onions in a teaspoon of butter until translucent and fragrant, about 4 minutes.
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7
Drain the cooked breadfruit thoroughly in a colander and let it steam-dry for 2 minutes; this ensures your mash isn't watery.
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8
Return the breadfruit to the warm pot. Squeeze the roasted garlic cloves out of their skins directly onto the breadfruit.
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9
Begin mashing the breadfruit and garlic using a heavy-duty potato masher or a ricer for a smoother consistency.
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10
In a small saucepan, gently warm the coconut milk with the remaining butter, thyme, salt, white pepper, and nutmeg until the butter is melted.
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11
Slowly fold the warm coconut milk mixture and the sautéed onions into the breadfruit mash, stirring with a wooden spoon until creamy and incorporated.
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12
Taste and adjust seasoning, adding more salt or a splash of coconut milk if you prefer a thinner consistency.
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13
Transfer to a warm serving bowl, create decorative swirls on top with a spoon, and garnish with sliced scallions and a dusting of red pepper flakes.
💡 Chef's Tips
Select a 'mature' breadfruit—look for skin that is starting to show small brown spots or 'sap' drops, which indicates higher starch and better flavor. Do not over-process the breadfruit in a blender or food processor, as the high starch content can cause it to become gummy or gluey. If you cannot find fresh breadfruit, high-quality frozen breadfruit works well; just skip the peeling and coring steps. For a vegan version, simply replace the butter with a high-quality vegan butter substitute or extra coconut cream. Always mash breadfruit while it is hot; as it cools, it becomes much firmer and harder to achieve a smooth texture.
🍽️ Serving Suggestions
Serve alongside Jamaican Curry Goat or Oxtail stew to soak up the rich, savory juices. Pairs beautifully with pan-seared snapper or blackened mahi-mahi for a lighter tropical meal. Use it as a bed for roasted root vegetables for a hearty vegetarian feast. Enjoy with a glass of crisp, chilled Sauvignon Blanc or a refreshing Ginger Beer. Top with a drizzle of chili-infused oil for an extra layer of complexity.