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Brooks Tropicals


Caribbean pudding

A pudding starring a non-traditional fruit - papaya. With a crispy, cake-like crust, it’s perfect for late fall days when you want to remember the summer.


Non-fat cooking spray
1 Caribbean Red papaya
2 passionfruit
2 cups sugar
2 eggs
1 1_2 cups buttermilk
2 tbs butter
1 tsp. baking soda
1 1_2 cups flour
1 tsp baking powder
1_2 tsp cinnamon
Pinch salt
1_4 cup heavy cream

Yield: 8
Prep time: 20 minutes plus 1 hour of baking

How to chop Caribbean Red papaya   How to juice a lime


1. Preheat oven to 350°. Spray a 9 x 13” baking dish with non-fat cooking spray.
2. Peel the Caribbean Red papaya and cut in half, remove the seeds. Cut into large pieces and add to a food processor.
3. Cut the passionfruit open across the middle. Discard the skins. Scoop out the seeds into the food processor. Pulse until relatively smooth.
4. In a large bowl, the sugar, eggs, buttermilk and butter. Into the large bowl, shift together the baking soda, flour, baking powder, cinnamon and salt. Add the heavy cream and stir to combine. Add the papaya mix and stir to combine.
5. Pour the batter into the baking dish. Bake until dark brown, about 1 hour. A toothpick inserted in the center will come out clean.
6. Serve warm or cold with a whipped cream dollop on top.

Brooks Tropicals    |    Caribbean Red Papaya Facts    |    Tropical Nutrition