Coconut Sautéed 'Ulu
Main & Side
A delicious combination of subtly sweet ripe sautéed breadfruit and coconut to make a simple heart-healthy side dish or add it to your curry or stir-fry!
12 oz. recipe-ready ripe ʻulu (peeled, quartered, 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