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1. Preheat the oven to 375°. With a small, sharp knife or swivel-bladed vegetable parer, peel the papayas. Cut them in half lengthwise and, with a spoon, scoop out the seeds.
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2. Arrange the papayas cut side up in a shallow baking-serving dish large enough to hold them comfortably in one layer. Sprinkle the fruit with the sugar and pour ¼ cup of water down the sides of the dish.
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3. Bake uncovered in the middle of the oven for 1½ hours, or until the papayas are tender but still intact, basting them every 20 minutes with the syrup that will accumulate in the dish.
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4. Raise the heat to 400° and bake for 5 minutes more until the syrup thickens and browns to a caramel color.
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5. Turn off the heat, pour the coconut milk into the cavities of the papayas, and let them rest in the oven for 5 minutes until the milk is warm. Serve at once, or refrigerate and serve chilled.
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