Preheat oven to 350 degrees.
1 whole breadfruit peeled, about 3 pounds (beginning to soften)
3 cups (canned) coconut cream
Cover breadfruit in foil and
Bake breadfruit for 1 hour, or until a fork can be inserted easily.
Cut the breadfruit in half, remove the core and skin; mash the breadfruit in a bowl.
Warm the coconut cream over medium low heat until just simmering.
While the mashed breadfruit is still hot, make a well in the center of the mashed breadfruit and pour in the hot coconut cream.
Mix this well until liquid is absorbed.
Mold into small tablespoon sized balls and serve warm, coated with more warm coconut milk.
**Serves 6-8 palangis and 2-4 Polynesians