Low Iodine Coconut Plantain Pudding
Total time1 hr 35 min
Prep time10 min
Cook time25 min
4.9(21)
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Learn more →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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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