Low Iodine Coconut Plantain Mash
Total time30 min
Prep time10 min
Cook time20 min
5.0(14)
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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