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“This recipe comes from New Caledonia of the Pacific Islands. The prawns, or shrimp, are chopped, combined with coconut cream (made from the coconuts) and pawpaw, then baked under a banana leaf and served in the coconut shells. If you cannot find pawpaw you may try papaya, sweet plantains, or mango in place of it.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the prawns or shrimp in 1 cup salted water for 5 minutes; remove shrimp, but reserve cooking liquid.
  2. Cut off the heads from the shrimp and remove the shell; chop flesh.
  3. Grate the coconut and reserve shells.
  4. In a small saucepan, combine the grated coconut with the shrimp's cooking liquid; slowly bring to a boil, remove from heat and let cool to room temperature.
  5. Strain liquid through cheesecloth, squeezing out as much liquid as possible (this is coconut cream!).
  6. NOTE: Shredded coconut can be dried and/or toasted for another use.
  7. Thoroughly wash the pawpaw to remove any sap; remove seeds and grate or finely chop the flesh.
  8. Put the pawpaw into the coconut shells with the chopped prawn and coconut cream; season with salt.
  9. Cover with banana leaves (they impart flavor), or aluminum foil, and bake in a slow oven for 1 hour.
  10. Serve in the shells.

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