~198 cal · 2g protein · 17g carbs · 15g fat (estimated, per serving)
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Sliced pawpaw with lime and grated coconut
🇻🇺 Efate (Port Vila)
In Vanuatu, breakfast is often what the garden and coast provide, and few things are more common or refreshing than ripe pawpaw. Cut in the morning cool, brightened with island lime and topped with fresh grated coconut, it is a simple, sustaining start beloved across the archipelago.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1 large ripe pawpaw (papaya)
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2 lime
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3/4 cup fresh coconut, grated
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1 pinch pinch of salt
Instructions
1
Halve the pawpaw, scoop out the black seeds, and peel, then cut into thick wedges or cubes.
2
Arrange the fruit on plates or in bowls while it is still cool from the morning.
3
Squeeze the lime generously over the top and add a tiny pinch of salt to sharpen the sweetness.
4
Shower with fresh grated coconut and serve straight away.
Ni-Vanuatu island breakfast.
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🌏 While it simmers — know your destination
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Efate (Port Vila). Where lap lap bakes for hours beneath hot stones.
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Vanuatu. Melanesian islands where the national dish bakes in leaves.
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Oceania. Island kitchens where coconut and the sea rule.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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Lap Lap
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