Plantains in Coconut Milk

These delicious coconut plantains are unlike any sweet treat I have ever had before. They are beautifully cooked until they are very tender, and smothered in a sweet coconut sauce that simply steals the show.

Ever since I have been introduced to this dish, I simply can't have enough of it. And I experimented more with plantains in my Plantain Bread and Fried Green Plantain Chips.

It's very easy to make this plantain dessert, but there are a few tricks to get amazing sweet plantains every single time. And the type of plantains used makes all the difference.

The cardamom adds such a subtle delicate flavour to the plantains, and although you can make the dish without, I highly recommend using them. If you are a fan of cardamoms, why not try my Kulfi Recipe?

What plantains are best for desserts?

Unlike bananas, plantains are more starchy and need to be cooked before eating. Unripe, they have a green skin and are very tough, and as they ripen, the skin turns yellow with black patches, and the starch is converted to natural sugars.

For our dessert we need really ripe plantains that are yellow nearly turning black. Not to worry, they aren't too soft, but have the perfect texture for cooking. If they aren't ripe, the plantain slices simply won't soften enough, and they will be too tough to enjoy.

Ingredients needed to make plantains in coconut milk

• plantain - the best plantains have yellow skin with black patches, they are ripe and perfect for cooking
• coconut milk - make sure it's full-fat milk, as it has more flavour
• caster sugar
• cardamom pods - or ground cardamom
• desiccated coconut - for garnishing, optional

Step-by-step photos and instructions

1. Use a sharp knife to cut the plantain in 3 chunks, peel each chunk, then slice them into 3 slices - we want the slices to be no more than a centimetre thick so they can cook easier.
2. Add the coconut milk, sugar and cardamoms to a pan set over a low to medium heat, and give everything a good stir.
3. Add the coconut slices, making sure you don't overcrowd the pan.
4. Leave to simmer until the plantains are tender, and the coconut milk is reduced and thickened into a sauce.
5. Transfer to a plate, and garnish with desiccated coconut.

Expert tips

Make sure you use a non-stick pan and that the heat is not increased while the plantains are cooking, as they will stick to the pan and break. My plantains were ready in 40 minutes.

There is no need to stir while the plantains are simmering, as they will break quite easily. And while I am sure it's still a delicious dish, the plantains look better if they still hold their shape.

If the plantains are not quite ripe yet, it's best not to use them just yet, as they won't cook well, and they will be still tough even after cooking them for long - been there, done that! Do give it a go!