“Ulu” also known as ‘breadfruit’ is a versatile vegetable that was once a staple in the Hawaiian diet. You can eat ulu raw or cooked, when it is partially ripe or fully ripe, and as a starch or as a dessert.
Ulu is an excellent source of vitamins, minerals, fiber, amino acids and antioxidants. It is packed with potassium and other minerals such as magnesium, manganese, copper, zinc, calcium, iron, phosphorus, and selenium. It is also high in Vitamin C and omegas 3 and 6. This is important because eating ulu may help you to lose weight, increase collagen, and decrease your risk of heart disease, stroke, and cancer.
We had a ripe ulu so I decided to experiment with an ulu cream pie. It’s darn delicious!
✨ Ulu-Coconut Cream Pie ✨
1/2 c almonds
1/2 c cashews
1 Tbsp chia seeds
1 Tbsp flax seeds
3/4 c shredded coconut
1/4 c coconut flour
2 Tbsp coconut oil
2 Tbsp maple syrup
2 Tbsp coconut manna (optional)
In a vitamix on low, blend the nuts, seeds, and shredded coconut until the mixture is of a sand-like consistency. Mix in the remaining ingredients. Using wax paper, press the pie crust mixture into a pie pan. Bake at 350 degrees for 12-15 minutes until the crust is golden.
While the crust is baking, let’s make our ulu cream filling.
Ulu Cream Filling:
1 medium sized, ripe ulu
1 can coconut milk
1 tsp vanilla
1 tsp cinnamon
1/3 c brown sugar
In a vitamix, blend all ingredients until well combined. Pour filling into pie crust, and chill for 2 hours. Enjoy!
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