A simple Laotian dessert — sweet mashed plantain folded through coconut cream and baked into flourless little muffins. Naturally sweet, soft and gluten-free.
This Lao plantain coconut bake is a naturally flourless treat — just ripe plantains, coconut cream and sugar baked into soft, fragrant little cakes. With only three ingredients, it's wonderfully simple and naturally gluten-free. Sweet, moist and tropical, it's an effortless way to end a meal.
Prep 10 min
Cook 45 min
Total 55 min
Easy
Preparation
- Preheat the oven to 350°F.
- Mash the plantains to a paste consistency.
- Mix the mashed plantain together with the coconut cream and sugar until well combined.
- Line a muffin pan with muffin liners.
- Fill the mixture into the muffin pan.
- Bake for 45 minutes, until baked all the way through.
Tips from the ZestyPlate Kitchen
- Use very ripe, spotty plantains for the sweetest flavour and easiest mashing.
- Mash the plantains well for a smooth, even batter.
- Use rich coconut cream rather than thin coconut milk for the best texture.
- Bake until set all the way through, as they're quite moist and dense.
Frequently Asked Questions
Very ripe — the skins should be heavily spotted or mostly black. Ripe plantains are sweeter and mash into a smooth batter.
Yes — the plantains provide all the structure, making this naturally gluten-free with no flour at all.
Yes — reduce the sugar, especially if your plantains are very ripe and sweet already. Taste the batter and adjust.
Yes — bake it in a lined tin instead of muffin cups, allowing extra time until set through, then slice to serve.
