Rye Free Coconut 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 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
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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