Summary

Ingredients

• 2 papaya, ripe
• 20 cl coconut milk
• 4 tablespoon lime juice
• 4 teaspoon rum (I recommend Planteur, tastes fruity!)
• 4 tablespoon cane sugar
• 20 g butter
• 2 vanilla pod (s)
• Butter for the mold

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Instructions

1. Preheat the oven to 230 ° C.
2. Cut the papayas lengthways and remove the stones.
3. Put 1 tablespoon of lime juice, 1 teaspoon of rum or Planteur and a hazelnut-sized piece of butter in each of the 4 halves. Sprinkle the edge of each papaya half with 1 tablespoon of cane sugar and add 1 tablespoon of it to the lime juice, rum and butter mixture in the papaya half (otherwise it will be too sour). Place half a split vanilla pod in the papaya.
4. Place the papayas in a lightly buttered casserole dish and bake in the preheated oven for about 20 minutes.
5. Then remove the vanilla pods and pour coconut milk into the halves. Serve hot or warm.
6. I think this recipe is particularly good because I really like the (but very unknown) mixture of lime with coconut. The recipe comes from Martinique.