Cinnamon Plantain Pudding

Cinnamon Plantain Pudding

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 ripe (yellow with plenty of black spots) plantains (about 2), peeled and sliced
  • 1/2 cup coconut cream
  • 1 tsp ground cinnamon
  • Pinch of fine sea salt

For garnishing:


  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.