Recipe byThe ZestyPlate Kitchen
A simple Laotian dessert of sweet mashed plantain folded through coconut cream and baked into flourless little muffins. Naturally sweet, soft and gluten-free.
This Lao plantain bake needs only three things: ripe plantains, coconut cream and sugar, baked into soft little cakes. With no flour at all, the plantains hold everything together and it happens to be gluten-free. The result is sweet, moist and gently tropical, an easy way to round off a meal.
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Prep 10 min
Cook 45 min
Total 55 min
Easy
Scale:
- 450ml Coconut Cream
- 4 large Plantain
- 4 tablespoons Sugar
Nutrition (per serving)
250
kcal
2g
Protein
51g
Carbs
6g
Fat
Estimated per serving. How we calculate this.
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
- Reach for very ripe, spotty plantains; they are sweeter and mash far more easily.
- Mash them thoroughly so the batter is smooth rather than lumpy.
- Choose thick coconut cream over watery coconut milk for the best texture.
- Bake until set right through, as the mixture stays quite moist and dense.
Frequently Asked Questions
Very ripe indeed, with skins that are heavily spotted or mostly black. The riper they are, the sweeter the bake and the smoother the batter.
Yes. The plantains give all the structure, so there is no flour at all and the bake is naturally gluten-free.
Hold back on the sugar, especially if your plantains are already very ripe. Taste the batter and adjust to suit.
You can. Use a lined tin instead of muffin cups, give it longer until it is set through, then slice to serve.
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