AIP Friendly Cilantro-Lime Plantain Mash
Ripe plantains — the deeply yellow, black-spotted kind — turn silky and naturally sweet when boiled, making them the perfect canvas for a mash that feels indulgent without relying on any of the usual dairy or nightshade ingredients that can trip up an elimination protocol. Full-fat coconut milk and coconut oil step in beautifully, giving this dish a rich, creamy texture that honestly rivals anything made with butter. A bloom of garlic in warm coconut oil, fresh lime juice and zest, and a handful of roughly chopped cilantro layer in brightness and depth that make every bite feel intentional. The pinch of turmeric adds a warm, golden hue and rounds out the flavor without overwhelming the citrus. It all comes together in about 20 minutes and serves four, so it works just as well as a weeknight side as it does for a casual dinner with friends. If you're navigating a strict elimination phase, the ingredient list here is clean and straightforward — no hidden additives, no grains, no eggs, just whole foods doing all the heavy lifting. Squeeze an extra wedge of lime over the top right before serving and you'll wonder why you ever settled for plain mashed potatoes.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots), peeled and cut into 2-inch chunks
- ½ tsp fine sea salt, plus more to taste
- 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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