Plantains in coconut milk

plantainsPlantains in coconut milk and sugar. This is an authentic delicious creole desert, better known as ” la daube.” and very easy to make.


3 large plantains

5 tbl spoon of brown sugar

1 vanilla bean

½ teaspoon of ground nutmeg

1 can of coconut milk

1cinnamon leaves or 1 cinnamon stick

Pinch of salt


Peel the plantains; halve them both length wise and width wise to obtain 4 pieces each.

In a large non-stick deep pot, place the cinnamon leaves or cinnamon stick, and then the plantain pieces. Sprinkle with sugar, salt, nutmeg and grated vanilla.

Add the coconut milk – it should cover the plantains. Bring to a boil and boil for about 10 minutes over fairly high heat.

Reduce the heat and continue cooking for 25 minutes or until the liquid has reduced considerably, leaving a little sauce in the pot to spoon over the bananas.

Note: For an authentic “daube” you need a heavy-bottomed cast iron pot. Cook uncovered, since coconut milk dishes tend to lose flavour when covered.


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