Marshallese baked papaya with coconut cream is a simple, fragrant dessert that highlights the natural sweetness of papaya. I had never baked papaya before trying this recipe, and the result was delicious — tender, lightly caramelized fruit finished with rich coconut cream. This recipe comes from the Marshall Islands and uses just a few common ingredients. Although the papaya bakes for about an hour, that slow cooking time is what creates a deep, caramelized sauce and an irresistible aroma in the kitchen. Enjoy!
4.78 from 9 votes
Marshallese Baked Papaya with Coconut Cream
Course
Dessert
Dessert
Cuisine
Marshallese
Marshallese
Prep Time
5 minutes
5 minutes
Cook Time
1 hour 5 minutes
1 hour 5 minutes
Total Time
1 hour 10 minutes
1 hour 10 minutes
Servings
4
4
Author
International Cuisine
International Cuisine
Ingredients
- 2 firm papayas (not overly ripe)
- 1 can coconut cream
- 1/2 cup sugar
Instructions
-
Preheat the oven to 350°F (175°C).
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Cut each papaya lengthwise and scoop out the seeds.
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Sprinkle the cut surfaces of the papayas evenly with the sugar.
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Place the papayas in a baking dish and bake for about 1 hour, until the fruit is tender and a caramel sauce begins to form.
-
Increase the oven temperature to 400°F (200°C).
-
Baste the papayas with the caramelized juices in the dish so the fruit becomes evenly glazed.
-
Spoon the coconut cream into the center of each papaya half and return to the oven for about 5 minutes to warm the cream.
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Serve the baked papayas warm, spooning extra sauce and coconut cream over each portion.