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.
Look at the size of these pawpaws! The fifth one is hidden from view by its other siblings.
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.
Pawpaw Coconut Pudding just poured after making and not yet chilled. Tastes great this way too!
This post is about Asimina triloba of the Annonaceae family. For more pawpaw info see prior blog post!