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BLANK » Recipe Index » Caribbean Dishes

Roasted Mashed Breadfruit

August 28, 2022 by Charla Leave a Comment

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A Caribbean style inspired alternative to regular mashed potatoes. Made from roasting and then mashing the breadfruit with plant based milk, vegan butter and lightly seasoned.

Mash with garnish

Here is another breadfruit recipe coming your way, that one is delicious and pairs well with a number of meat based and vegan dishes.

I didn't want the last half of my breadfruit to go to waste (trust me, it's WAY too expensive to do that).

Instead, I wanted to show you another away to prepare breadfruit by making it into a mash. Yes, this is a great alternative to regular old potatoes.

We already have a tutorial on how to Close up of the breadfruit mash with garnish

What to do with breadfruit?

Breadfruit is extremely versatile, you can eat it in its savory state, where you can make any of the following;

  • Mash (similar to mashed potatoes)
  • Roast it (in the oven or on an open flame)
  • Fry it (self-explanatory)
  • Air fry (A healthier alternative to frying in copious amounts of oil)
  • pickle it (As a side dish for a main meal)

On the other hand, you can also turn it into a sweet treat by making something like a cake, flan or even steps 1-6 roasting the breadfruit and removing the core

  • Preheat the oven to 180C/356F/gas mark 4
  • Rub olive oil all over the breadfruit then wrap it in aluminium foil (you can wrap it with a layer of parchment paper first if you want to.
  • Place the wrapped breadfruit in the centre of the oven rack.
  • Roast the breadfruit for 1 - 1½ hours.
  • Carefully remove the breadfruit from the oven and allow it to cool enough to be handled (you don't want it to be completely cold).
  • Cut the breadfruit into 2 halves so you are left with 2 quarters.
  • Remove the core (aka the heart) then peel each quarter.
Steps 7-10 making mash and adding almond milk and seasoning
  • Chop the breadfruit into medium sized squares then place in a large bowl.
  • Use an electric hand held whisk/stick blender to make the mash.
  • Add the milk in increments until the breadfruit becomes fluffy and creamy (you might not use all of the milk).
  • Add the butter, thyme, onion and garlic granules, black pepper and pink salt to taste.

Notes and tips

  • If possible, get a "yellow heart" breadfruit for this recipe as it is naturally sweeter in taste.
  • If you are pushed for time you can boil or steam rather than roast the breadfruit until tender instead but roasting will yield the best flavour.
  • You can get breadfruit from any market/supermarket that is frequented by Caribbean/Latino/Polynesian people (they call it 'ulu).
  • This recipe is freezer friendly (up to one month), just thaw out completely before re-heating.
  • Any leftover breadfruit can be refrigerated for 24 hours (I haven't tasted it for longer).
  • Feel free to add any additional ingredients such as vegan cheese, chives etc...
  • Use a serrated knife to remove the peel and to cut out the core/heart.
melted butter on the mash with garnish

More mash recipes to try

  • Dominican Mangu (Mashed green plantain)
  • Mashed Sweet Plantains
  • Mashed Potato Stuffing
  • Dairy Free Mashed Potatoes
  • Caribbean Creamy Mashed Potatoes
  • Green Banana Mash

Recipes to pair this with

  • Jamaican Steamed Cabbage
  • Callaloo
  • Slow Cooker Black Beans
  • Caribbean Baked Fish
  • Curried Butter Beans
  • Creamy Coconut Chicken
  • Jamaican Stew Peas

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Creamy breadfruit mashed with garnish

Roasted Mashed Breadfruit

A Caribbean style inspired alternative to regular mashed potatoes. Made from roasting and then mashing the breadfruit with plant based milk, vegan butter and lightly seasoned.
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Print Pin Rate
Course: Appetiser
Cuisine: Caribbean
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 4 people
Calories: 83kcal
Author: Charla

Ingredients

To roast the breadfruit

  • ½ breadfruit mature/ripe
  • 1-2 tablespoon olive oil (14-16g)

To make the mash

  • 1 cup almond milk (235ml)
  • 2 tablespoon vegan butter (28g)
  • 1 teaspoon thyme (2g) fresh if possible but dried works too
  • ½ teaspoon onion granules (1g) or powder
  • ½ teaspoon garlic granules (1.5g) or powder
  • black pepper and pink salt to taste

Instructions

To roast the breadfruit

  • Preheat the oven to 180C/356F/gas mark 4
  • Rub olive oil all over the breadfruit then wrap it in aluminium foil (you can wrap it with a layer of parchment paper first if you want to.
  • Place the wrapped breadfruit in the centre of the oven rack.
  • Roast the breadfruit for 1 - 1½ hours.
  • Carefully remove the breadfruit from the oven and allow it to cool enough to be handled (you don't want it to be completely cold).
  • Cut the breadfruit into 2 halves so you are left with 2 quarters.
  • Remove the core (aka the heart) then peel each quarter.

To make the mash

  • Chop the breadfruit into medium sized squares then place in a large bowl.
  • Use an electric hand held whisk/stick blender to make the mash.
  • Add the milk in increments until the breadfruit becomes fluffy and creamy (you might not use all of the milk).
  • Add the butter, thyme, onion and garlic granules, black pepper and pink salt to taste.

Notes

  • If possible, get a "yellow heart" breadfruit for this recipe as it is naturally sweeter in taste.
  • If you are pushed for time you can boil or steam rather than roast the breadfruit until tender instead but roasting will yield the best flavour.
  • You can get breadfruit from any market/supermarket that is frequented by Caribbean/Latino/Polynesian people (they call it 'ulu).
  • This recipe is freezer friendly (up to one month), just thaw out completely before re-heating.
  • Any leftover breadfruit can be refrigerated for 24 hours (I haven't tasted it for longer).
  • Feel free to add any additional ingredients such as vegan cheese, chives etc...
  • Use a serrated knife to remove the peel and to cut out the core/heart.

Nutrition

Calories: 83kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 127mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 0.1mg
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

More Caribbean Dishes

  • A bowl of different chopped fruit
    Tropical Fruit Salad
  • 2 glasses of mauby with ice
    Homemade Mauby Drink (Caribbean Bark Beverage)
  • 2 snapper with yuca and oranges garnished
    Baked Snapper (Mojo Style)
  • 2 sea bream on a platter
    Sea Bream Recipe (Air Fried)

About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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a picture of Charla

Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

About me

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