Today’s harvest: this lovely bunch of 5 pawpaws emerged from one flower, the attached pistils now fully swollen into fruit. This cluster fell into my hand right from the tree, but note 4 out of the 5 of these still need a few days to fully ripen.
Today’s recipe: PAWPAW COCONUT PUDDING Serves 3-4; Makes 12 oz.
Puree 8 oz pawpaw flesh (skin and seeds removed), 2 oz full-fat unsweetened canned coconut milk, a pinch of sea salt and 1 teaspoon vanilla extract (btw, if you like you can stop and eat now, the recipe at this stage is delectable pawpaw cream; but to create PCP, continue). In a double boiler or hot water bath, gently heat until just melted 2 oz coconut oil (virgin). Drizzle the melted oil as you puree it into the pawpaw cream. Taste and add a touch of honey or maple syrup if you’d like it sweeter. Eat right away or chill in refrigerator (about 4 hours) to thicken into a stiff mousse-like consistency that melts in your mouth. If chilling, pour pudding into serving cups, chill and then serve. Pudding can also be used as a rich yet delicate cake filling or frosting.
Equipment: I use a hand held immersion blender and wide mouth glass jar to make this.
This post is about Asimina triloba of the Annonaceae family. For more pawpaw info see prior blog post!