Buy Now → Cinnamon Plantain Pudding
Blending very ripe plantains with coconut cream gives a whipped texture to this plantain pudding which is almost effortlessly delicious.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4 servings 1x
Ingredients
Scale
For the pudding:
- 1 lb ripe (yellow with plenty of black spots) plantains (about 2), peeled and sliced
- 1/2 cup / 120 ml coconut cream
- 1 tsp ground cinnamon
- Pinch of fine sea salt
For garnishing:
- Whipped coconut cream
- Unsweetened coconut or my favorite caramel sea salt coconut chips
- Toasted pecan halves
Instructions
PUREE: Add the sliced plantains to a mini food processor & process until roughly chopped, about 1 minute. Scrape down the sides, then add the coconut cream and cinnamon. Process another minute or so until the mixture is smooth.
CHILL: Use a wide mouth canning funnel to divide the pudding between four 4 oz jelly jars, or spoon into similar sized ramekins. Refrigerate until the pudding sets up, at least 1 hour. Alternatively, use freezer safe containers and freeze for 1 – 2 hours for a texture reminiscent of soft serve ice cream! If you like, top with whipped coconut cream, caramel sea salt coconut chips or toasted pecan halves before serving.
Notes
If you’re entirely too impatient to wait for chilling or freezing, you can eat this plantain pudding as soon as it’s whipped up in the mini food processor! It’s a little more airy, but still plenty delicious.
Find it online: https://meatified.com/cinnamon-plantain-pudding/