Breadfruit Pudding

By Nick

My grandmother was not the best cook in my eyes growing up, but this was the one dish of hers I truly enjoyed. Every summer, visitors would stop by asking if she had any “bakings,” and she’d proudly share a slice straight from her Dutch pot, baked over coals.

September marks the end of the main breadfruit season in Jamaica, and I found myself with two overripe breadfruits — too soft to roast and fry, but perfect for pudding. Overripe breadfruit has a bold flavor and silky texture that pairs beautifully with warm spices like cinnamon, nutmeg, and mixed spice.

This pudding is rich, fragrant, and distinctly Jamaican. It’s not quite potato pudding, but it has its own rustic charm that’s worth trying if you’ve got ripe breadfruit on hand.

Breadfruit Pudding

Servings: 2 medium puddings (8-inch pans)
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: ~2 hours

Ingredients

• 2.5–3 lbs overripe breadfruit flesh (about 3 cups)

• 1 can (13.5 oz) coconut milk

• 1 cup brown sugar

• 1 tbsp Jamaican mixed spice

• 2 tbsp ground cinnamon (I started with 1 tbsp, then added another for stronger flavor)

• 1 ½ tsp freshly grated nutmeg

• 1 tsp salt (plus a pinch more to taste)

• 1 cup all-purpose flour

• 1 big splash of vanilla extract

For topping:

• 1 cup coconut milk

• ¼ cup sugar

• Pinch of salt

Optional:

• Banana leaves for lining pans (traditional parchment substitute, adds rustic flavor)

Instructions

1. Prep the breadfruit:

   • Peel the overripe breadfruit and remove the heart and empty seeds.

   • Discard any discolored or damaged sections that could affect flavor.

2. Blend the base:

   • In a blender, combine the breadfruit flesh, coconut milk, brown sugar, mixed spice, cinnamon, nutmeg, and salt.

   • Blend until smooth (or leave a little texture for a rustic feel).

3. Mix in flour & vanilla:

   • Pour blended mixture into a large bowl.

   • Whisk in the flour to hydrate and remove lumps.

   • Taste and adjust seasoning — add more cinnamon or salt if needed.

   • Stir in vanilla.

4. Prepare the baking pans:

   • Wilt banana leaves over an open flame until flexible (Jamaicans call this quailing).

   • Line pans with the wilted leaves. No need to grease.

5. Bake:

   • Pour pudding batter into pans (makes about 2 medium puddings).

   • Bake at 350°F (175°C) for about 1 hour 30 minutes.

6. Midway topping:

   • Around 45 minutes to 1 hour in, mix coconut milk, sugar, and salt.

   • Pour mixture over the half-baked puddings. This helps gel and glaze the surface.

7. Finish & cool:

   • Continue baking until set and golden.

   • Allow to cool — the pudding will firm up and slice more cleanly once cooled.

Notes & Tips

• Overripe breadfruit has a bold flavor. If you find it too strong, try steaming or roasting the breadfruit first before blending it into the pudding.

• Potato pudding is more common and mellower, but this breadfruit pudding has its own unique identity.

• Banana leaves add a rustic aroma, but parchment paper works just as well.

• Spices can be adjusted to taste — I recommend being generous with cinnamon since it balances breadfruit beautifully.