METHOD

1. Cut papaya in half (remove the seeds and put aside for later) and scoop the flesh into a pot with 2 cups of water, bring to the boil and cook for 5-10 minutes.
2. Grate 2 coconuts and squeeze cream using a ‘Tauaga” or Muslin cloth Save the pegu (coconut flesh) for garnish.
3. Remove boiled papaya and strain juice into a separate bowl. Place strained cooked papaya in separate bowl and leave to cool.
4. Place papaya juice in pot and place on stove to boil.
5. Mix 2 cups of flour with 2-3tbsp of cooked papaya and stir into a dough mixture. Continue to add flour and or papaya but make sure the dough is not too soft.
6. Roll papaya dough mixture into small balls, (6 to 8 ) and place these into the pot with the boiling papaya juice.
7. Add ½ cup coconut cream into the pot.
8. Mix 1 tbsp flour with ¼ cup water in a cup and pour into pot and stir to give it a slight thickness texture to the sauce.
9. Scoop 2 tablespoons of cooked papaya into the pot and stir.
10. Ready to serve, garnish with papaya seeds and mint.