Bwidāk pōkōj (breadfruit and coconut cream dessert)

Instructions

1. Peel the breadfruit, remove the fibrous core and cut the flesh into pieces.
2. Put the pieces in a saucepan with a little water and cook covered for 15 minutes, until tender.
3. Roughly mash the flesh with a fork or potato masher.
4. Add the coconut cream, sugar, vanilla and salt, then mix.
5. Simmer gently for 15 minutes, stirring, until you get a creamy texture.
6. Serve warm or cold, sprinkled with cinnamon and toasted coconut.