Name: Tropical Plantain Oatmeal Bowls with Coconut & Mango
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 lb yellow plantains (2 medium large, about 3/4 lb / 340 g peeled fruit); 2 cups / 480 ml coconut milk; 1 cup / 240 ml water; 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; Pinch ground mace; Pinch or two of salt; 2 tbsp / 20 g golden raisins; 1 tsp / 5 ml honey, optional; 2 scoops unflavored collagen peptides, optional; 1 small red mango, thinly sliced; Additional coconut milk or coconut cream; Toasted coconut or sweet coconut chips; Extra golden raisins; Pinch of ground cinnamon

Tropical Plantain Oatmeal Bowls with Coconut & Mango

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Author: Rachael Bryant / Meatified
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 2 1x

Ingredients

Scale

1 lb yellow plantains (2 medium large, about 3/4 lb / 340 g peeled fruit)
2 cups / 480 ml coconut milk
1 cup / 240 ml water
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch ground mace
Pinch or two of salt
2 tbsp / 20 g golden raisins
1 tsp / 5 ml honey, optional
2 scoops unflavored collagen peptides, optional
1 small red mango, thinly sliced

To garnish, if you like:

Additional coconut milk or coconut cream
Toasted coconut or sweet coconut chips
Extra golden raisins
Pinch of ground cinnamon

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Instructions

PEEL: Pick plantains that are yellow with some black spots. You want the plantains to be leaning towards the sweet side, but still firm enough to grate without becoming mushy. Cut off the peel at both ends, then slice the plantains in half. Score the raised edges along the length of the plantains with a knife and peel them. If the skins are still a little tough and cling to the plantain, carefully slice them off from the fruit with your knife, making sure to get rid of all the black spots.
GRATE: Use the coarse side of a box grater and carefully grate the plantains. Lay the grated plantain out on a chopping board and roughly chop the pieces once or twice, into smaller, rice-like sized pieces.
SIMMER: Add the grated plantain, coconut milk, water, cinnamon, ginger, mace and salt to a saucepan. Bring the liquid to a boil, then reduce the heat a little until it’s bubbling away, but not boiling. Cook, stirring often, until the plantain has softened and the cooking liquid has reduced down and thickened, about 5-6 minutes.
ADJUST: If you like, add additional water or coconut milk to thin the plantain oatmeal to your taste, and keep on the stove until it’s is warmed through. Remove from the heat. Add and stir through the golden raisins, then add the raw honey and / or unflavored collagen peptides, if you like.
SERVE: Garnish each bowl with some of the sliced mango, plus additional coconut milk or cream, a sprinkle each of extra golden raisins and toasted coconut, plus a pinch of cinnamon on top if you like.

Unflavored Collagen Peptides

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Tropical Plantain Oatmeal Bowls with Coconut & Mango

Ingredients

To garnish, if you like:

Instructions

Equipment