Low Sodium Cilantro-Lime Plantain Mash

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

2 large ripe plantains (yellow with black spots), peeled and cut into 2-inch chunks
Fresh Plantains Fresh Plantain - Single Fresh Plantain, Each Plantains, Green
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½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup full-fat coconut milk
2 tbsp coconut oil
2 tbsp fresh lime juice (from about 1 lime)
1 tsp lime zest
1 clove garlic, minced
¼ cup fresh cilantro, roughly chopped
¼ tsp ground turmeric

For serving

lime wedges, for serving (optional)

Instructions

1
Place the plantain chunks in a large saucepan and cover with cold water by at least 1 inch. Add 1/2 tsp salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 15–18 minutes, until the plantains are completely tender and a fork slides through without resistance.
2
While the plantains cook, warm the coconut oil in a small skillet over medium-low heat. Add the minced garlic and cook, stirring frequently, until fragrant and just softened, about 1–2 minutes. Watch closely — garlic at this heat can color quickly. Remove from heat.

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