Cinnamon Plantain Pudding

Plantain Pudding 1000px wm

I’m not going to lie to you, this pudding was an utterly unscheduled pitstop in my kitchen on the way to no-added-sugar-ice-cream-land. But what a ridiculously splendid detour it turned out to be!

We’ve all made that Paleo ice cream from frozen bananas and lord knows that it is fantastic, HOWEVER, it necessitates the forward planning of slicing and freezing bananas BEFORE dessert cravings hit. I don’t know about you, but if I decide I want dessert, I want it now. That’s probably why you’re never going to see me Paleo baking. Well, that and the fact that I’d mindlessly eat an entire batch of whatever the heck it was that I’d made. Anyway. So plantains. They’re genius. When you whip up a frozen banana, it’s kind of soft. Frozen, yes, and yet.. almost liquidy. Which brings me back to the not wanting to wait for dessert thing. I don’t want to have to stick my banana-goo back in the freezer to harden up a little. I may even pout and throw my princess wand across the room at that point. But if you whip up a non-frozen plantain with a little coconut milk, you know what happens? You get this airy, whipped, almost mousse-like texture. See? PALEO PUDDING! That you can eat instantaneously, should you so choose!

Now, while I shall shamelessly scarf my pudding down in the time that it takes most people to pour a glass of water, you can even put this stuff in the freezer if you want. Several hours later, it’s still soft enough to scoop with a spoon. I don’t know why you’d wait that long, but, you could if you were crazy enough.

Why are you still sitting here? Make plantain pudding, people!

Cinnamon Plantain Pudding
Prep time: 
Total time: 
Serves: 4 servings
Blending very ripe plantains with coconut cream gives a whipped texture to this plantain pudding which is almost effortlessly delicious.
For the pudding:
  • 1 lb very ripe (black) plantains (about 2), peeled and sliced
  • ⅓ cup coconut cream skimmed from the top of a chilled can (do not stir or include the coconut water)
  1. Add the sliced plantains to a mini food processor & process to a puree, about 1 minute.
  2. Add the coconut cream and cinnamon to the processor after scraping down the sides.
  3. Blend for another minute or so until the mixture is smooth.
  4. Divide the pudding between four 4 oz ramekins. Divide the unsweetened coconut between the dishes and top each with a pecan half before serving.
  5. Can be eaten immediately, or kept in the freezer for an hour or two after making for more of a "soft serve" texture.

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  1. i can’t wait to make this tomorrow! i didn’t know you could eat raw plantains. i always fry mine with butter and cinnamon. this just looks scrumptious and i have tons of coconut milk.

  2. this was SUPER SWEET but very good. my plantains were really black. i added the cinnamon and coconut cream and that was all it needed. so good!

    1. Yay! It’s definitely sweet, but you are right it depends on the ripeness of your plantains 🙂 I think I might make some later in the week!

  3. Wow! That was really delicious! I made it with really black plantains I bought today in a Jamaican store.
    One girl in the store advised me to avoid those plantains because they were far too ripe and she pointed to the yellow plantains in another box. But I say: nope! Love these black plantains! And was I ever right, the pudding was incredibly good! Next time, I will leave it some time in the freezer, instant gelato!
    Thanks for the recipe..

    1. Yes, the black are the best! They’re super sweet, so you don’t need to add anything. Glad you enjoyed this – I’ve made this into “ice cream truffles” before, too – so good!

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