Sandra Allen’s Breadfruit Pudding

Name: Sandra Allen’s Breadfruit Pudding
Yield: 6 servings
Cuisine: Brazilian
Ingredients: ¾-1 pound chunk partly ripe breadfruit; 2 small very ripe bananas; 1 tablespoon lime juice; ¼ teaspoon salt; 2 eggs, lightly beaten; 2 tablespoons port (or use another sweet wine); 2 tablespoons port (or use another sweet wine); ⅓ cup plus 1 tablespoon sugar; ½ cup freshly grated coconut; ½ cup fresh coconut milk (see Note); ¼ cup milk; ¾ teaspoon ground cinnamon; ¼ cup Brazil nuts (or use 1 tablespoon pine nuts and 3 tablespoons blanched almonds); ¼ cup Brazil nuts (or use 1 tablespoon pine nuts and 3 tablespoons blanched almonds); ¼ cup Brazil nuts (or use 1 tablespoon pine nuts and 3 tablespoons blanched almonds); 3 tablespoons melted butter; Whipped cream; Slivered toasted nuts and tiny shreds preserved ginger; Slivered toasted nuts and tiny shreds preserved ginger

Preparation info

6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Sandra Allen also gave me a recipe for Pudim de Fruta Pão, which appears below with minor changes. The not-too-sweet pudding is thick but light, and has a pleasantly coconutty texture and fruity, buttery aroma.

As a considerable bonus, the dessert can be baked up to two days before you need it, refrigerated with a foil covering, then reheated in a 350-degree oven for twenty minutes before serving.

Ingredients

Americas
Brazil
Dessert
Gluten-free
Vegetarian

Ingredients

Method