Breadfruit with Coconut Cream

Losalini Lupe’s Vaitupu recipe pairs grilled breadfruit with miti, a coconut-cream dip. It appears in Tapa aka tou alo, the Tuvaluan community cookbook assembled from recipes shared by women across the islands.

Breadfruit forms the substantial base, while coconut cream brings richness. Finely chopped onion and salt season the separate dip, giving a savoury contrast to the fruit’s flavour.

The breadfruit appears in medium chunks or slices, with a soft, yellow interior. The onion remains finely chopped within the coconut cream, preserving a contrast between the fruit pieces and their accompanying sauce.