Main & Side
A delicious combination of subtly sweet, ripe sautéed breadfruit & coconut to make a simple heart-healthy side dish or add-in to your curry or stir-fry!Author:
Kapiʻolani Community College Culinary Arts Students
12 oz ripe 'ulu (peeled, cored, and steamed)
16 oz can of coconut milk
1 Tbsp of coconut oil
Cut the ʻulu into 1/2" slices.
Soak in the coconut milk for 1 hour.
Remove the ʻulu from the milk and pat dry.
Add the coconut oil to a sauté pan and cook the ʻulu over medium-high heat until each side of the ʻulu is golden brown.
Serve and garnish