Baked Papaya with Sweet Coconut Cream
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For more exotic flair, I decided to add the Pacific’s ever-popular pandan leaf, which is available frozen in Asian markets. Pandan adds a vanilla/rice floral note… (Use pandan like bay leaf – use it to infuse flavor, and then remove before eating).
Baked Papaya with Sweet Coconut Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
For more exotic flair, I decided to add the Pacific’s ever-popular pandan leaf, which is available frozen in Asian markets. Pandan adds a vanilla/rice floral note… (Use pandan like bay leaf – use it to infuse flavor, and then remove before eating).
Ingredients
  • 1 papaya (ripe), cut in half lengthwise and seeded
  • 1/2 cup coconut milk , as needed
  • 4 Tbsp sugar
  • 4 tsp water
  • 2 pandan leaves (optional)
Servings:
Units:
Instructions
  1. Preheat the oven to 375F.
  2. Cut open the ripe papaya and scoop out the sparkling black seeds.
  3. Add a little water into each half and sprinkle on sugar – 1-2 Tbsp per half.
  4. If desired, tuck a knotted pandan leaf into the water.
  5. Bake for 45 minutes or until the papaya is tender but still holds its shape.
  6. Remove from oven and immediately ladle some coconut milk into each half.
  7. Five minutes later, dive into the papaya.