Capsaicin Free Coconut Plantain Pudding

Total time1 hr 35 min

Prep time10 min

Cook time25 min

4.9

(21)

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Ingredients

4 servings

2 large very ripe plantains (black-skinned), peeled and roughly chopped
1 can (13.5 oz) full-fat coconut milk
¼ cup water
2 tbsp honey
¾ tsp ground ceylon cinnamon
½ tsp ground ginger
¼ tsp ground turmeric
⅛ tsp fine sea salt
½ tsp vanilla powder
1 tsp coconut oil, for greasing ramekins

For serving

toasted coconut flakes, for serving (optional)

Instructions

1
Lightly grease 4 small ramekins or serving bowls with coconut oil and set aside.
2
Combine the chopped plantains, coconut milk, and water in a medium saucepan over medium heat. Bring to a gentle simmer, then cook, stirring occasionally, until the plantains are completely soft and beginning to break down, about 12–15 minutes.

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