AIP Friendly Coconut Plantain Mash
Ripe plantains — the deeply yellow ones with black spots — turn silky and naturally sweet when boiled and mashed, making them one of the most satisfying comfort foods you can build a compliant meal around. This version leans into full-fat coconut milk and coconut oil for a rich, creamy texture that feels indulgent without relying on any dairy or nightshade-heavy seasonings. Minced garlic blooms in the melted coconut oil before everything comes together, layering in savory depth that keeps this from tasting like a plain side dish. Turmeric and ginger add gentle warmth and a gorgeous golden hue — both are protocol-friendly spices that do a lot of heavy lifting in the flavor department. The whole process is straightforward: boil, drain, mash, and season, with a fresh herb finish if you want a little brightness on top. It serves four and works beautifully alongside roasted meats or as a hearty base for a bowl-style meal. If you've been missing something creamy and comforting at the dinner table, this one genuinely delivers.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots), peeled and cut into 1-inch rounds
- ½ cup full-fat coconut milk
- 2 tbsp coconut oil
- 2 cloves garlic, minced
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp fresh cilantro or parsley, roughly chopped (optional)
Instructions
- 1
Place the plantain rounds in a large saucepan and cover with cold water by about 1 inch. 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
Drain the plantains and return them to the saucepan. Set the pan over low heat for about 1 minute to evaporate any remaining surface moisture.
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