From The Wai'anae Diet Cookbook, 'Elua (Vol. II)
Wash one large breadfruit, ripe but not too soft. Place in a pot, cover with water and boil for one hour or until a fork can easily pierce the skin. Drain and let cool. Scrape off the skin and cut into slices. Pound or grind the flesh, then place in a large bowl and continue to mash with your hands, turning over, until smooth and thick. Mix in small amounts of water until you have the desired consistency. Serve immediately or cover with 1/4 inch of water and refrigerate. Refrigerating slows the fermentation. If you leave the poi out, it ferments twice as fast and may bubble over your bowl.