Recipe by Baby Kato
This recipe was taken from a Pacific Island web site for the ZWT-7 tour of the South Pacific. It sounds like a tasty quick and easy to make dish.
Top Review by Muffin Goddess
Very tasty! Not sure I'd say it's quick to make, with such a long cook time, but it's definitely easy (very little hands-on time). The amount of sugar seemed like a lot when I put it on in the beginning, but it's not so much once it liquefies because you lose a lot of it in the basting part. My papaya was pretty firm, so it could stand up to the full 1.5 hour cooking time, but softer papayas would probably only need about an hour or so. I recommend a light coating of cooking spray on the foil, because the spilled sugar syrup sort of glues the papaya down a bit. I accidentally dumped out the liquid when I was trying to remove them from the pan and had to spoon it back in, so my photo isn't very pretty, but the taste was divine. Now I need to make this again and chill them so I can compare the warm vs. cold to see which is better. Thanks for posting! Made for the Emerald City Shakers for ZWT7
- 2 papayas, small, ripe, peeled, seeded, and cut in half lengthwise
- 118.29 ml sugar
- 59.14 ml water
- 354.88 ml coconut milk (canned, bottled, or fresh)
Directions See How It's Made
- Preheat oven to 375°F
- Place the papayas, cut side up, in a shallow baking dish.
- Sprinkle with the sugar and add the water.
- Bake uncovered in the middle of the oven for 1½ hours, or until the papayas are tender but still keep their shape.
- Every half hour, pull out the oven rack and baste the papayas with the liquid from the dish.
- For the last 5 minutes of baking raise the heat to 400°F and bake until the syrup gets thick and becomes the color of caramel.
- Turn off the heat and pour the coconut milk into the center of the papayas.
- Leave the papayas in the oven until the milk gets warm, about 5 minutes.
- Serve immediately, or refrigerate and serve cold, they are good either way.