Po'e papaye

Name: Po'e papaye
Total time: 70 min
Yield: Serves 6
Cuisine: French Polynesia
Ingredients: 1 very ripe papaya, 800 g (28 oz); 80 g (3 oz) cassava starch (tapioca starch); 60 g (⅓ cup) sugar; 200 ml (¾ cup) coconut milk; 1 lime; 1 pinch salt; 10 g (2 tsp) butter for the dish

Tahitian baked papaya pudding with coconut milk

⏱ 70 minServes 6Easy140 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1very ripe papaya, 800 g (28 oz)
80 g (3 oz)cassava starch (tapioca starch)
60 g (2 oz)sugar
200 ml (¾ cup)coconut milk
1lime
1 pinchsalt
10 gbutterfor the dish

1 very ripe papaya, 800 g (28 oz)
80 g (3 oz) cassava starch (tapioca starch)
60 g (2 oz) sugar
200 ml (¾ cup) coconut milk
1 lime
1 pinch salt
10 g butter for the dish

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 bowl (2 L / 2 qt)

1 gratin dish (24 cm / 9½ in)

1 whisk

1 oven

03 — Method

Preheat the oven to 180 °C (350 °F), then peel the ripe papaya, remove the black seeds, cut the orange flesh into pieces and purée it.
Put the papaya purée in the bowl, add the sugar, lime zest and juice and a pinch of salt, and whisk to dissolve the sugar.
Sprinkle in the cassava starch, whisking constantly to avoid lumps, until you have a thick, smooth orange batter.
Pour into the lightly buttered gratin dish, smooth the top and bake for 40 minutes until the po’e is set and golden at the edges.
Let it cool a little, then cut into even cubes right in the dish with a wet knife so it doesn’t stick.
Pour the lightly sweetened coconut milk over the cubes just before serving and enjoy warm or chilled.