A Hawaiian and non-dairy version of a classic dish. You can substitute potatoes for the breadfruit, but we urge you to give this grown-local Hawaiian fruit a try and reduce your carbon footprint from importing your food. It is the demo dish at VegFest 2018 by Kelly Stern, Entrepreneur and Chef at Goldilocks Grinds. See her bio here.
Ulu (Breadfruit) Gratin
- 1/2 large breadfruit
- 1 onion thinly sliced
- 6 cloves garlic, chopped (1 tsp garlic powder)
- 3 cups of coconut cream/milk
- 3/4 cup water
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric powder
- 1 teaspoon coconut oil
- Preheat oven to 350 degrees. Grease on 9×11 casserole dish with coconut oil.
- Cut breadfruit in half. Peel skin off of the bread fruit. De-pit the bread fruit. Slice breadfruit into thin slices.
- Layer breadfruit, onion, garlic, salt, and pepper in a casserole dish like lasagna.
- Pour coconut milk & water over ingredients in the pan.
- Cover casserole dish with aluminum foil. Bake for 1hr or until you can slide a knife smoothly through the layers. Optional: take off the foil and broil for 5-10 min to brown the top (keep a close eye on it so as not to burn).
- Let casserole pan cool for 15 min before serving.