Pawpaw coconut bake expands the site’s tropical fruit dessert section with a warmer baked format instead of another fresh salad. It fits well beside banana poke, mango poke, and other fruit-forward sweets while still feeling distinct and island-specific.
If you enjoy this style of Pacific cooking, you may also want to try mango poke, banana poke.
Ingredients
- 3 cups ripe papaya or pawpaw, cubed
- 1 cup coconut milk
- 1/3 cup sugar
- 2 eggs
- 1/2 cup flour
Instructions
- Place the papaya in a greased baking dish.
- Whisk the coconut milk, sugar, eggs, and flour until smooth.
- Pour over the papaya.
- Bake until set and lightly golden.
- Cool slightly before serving.
Helpful Tips
- Use ripe but still firm papaya for the best texture.
- Do not overbake or the fruit can collapse too much.
- Serve warm or chilled.
FAQ
Is pawpaw the same as papaya?
In many Pacific contexts, yes, pawpaw refers to papaya.
Can mango be used instead?
Yes, though the flavor and texture will change.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 289 kcal |
| Fat | 10 g |
| Saturated Fat | 6.6 g |
| Carbohydrates | 80.1 g |
| Protein | 13.7 g |
| Sodium | 66.6 mg |
| Cholesterol | 124 mg |
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