Oral Allergy Syndrome Friendly Coconut Plantain Mash

Total time30 min

Prep time10 min

Cook time20 min

Oral Allergy Syndrome Friendly Coconut Plantain Mash

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Ingredients

4 servings

2 large ripe plantains (yellow with black spots), peeled and cut into 1-inch rounds
½ cup full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz Badia Coconut Milk - 13.5 fl oz
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2 tbsp coconut oil
2 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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