Home > recipe > A brief culinary interlude: Coconut Plantains

A brief culinary interlude: Coconut Plantains

Hey all! This is the fast and loose “recipe” every paleo/primal/evolutionary whatever, etc. follower has discovered independently when faced with plantains. I’m just setting it down here so I know I can find it later.

You can substitute bananas for plantains. Green, unripe bananas would probably have a nutritional profile closer to that of plantains, but there’s no need to limit yourself. Go bananas.

I profusely apologize for that last joke.

Coconut Plantains

Serves: However many people feel full after eating it. I usually manage to eat half a plantain as a savory side dish, but I’m perfectly capable of eating the other half as dessert.

Cook time: A bunch of minutes, or so


  • 1 plantain
  • 2 tsp coconut oil
  • At least 1/4 a cup of coconut milk (or, as much as you like)
  • Pinch of salt
  • Flavoring of your choice (vanilla for a dessert or a sweet snack, but curry or whatever you like for a savory side dish)


  • Heat the coconut oil in a pan over medium heat
  • Peel and chop the plantain (I usually slice it in half lengthwise, then chop those into short chunks)
  • When the oil is hot and liquid in the pan, add the plantain chunks so they cover the bottom of the pan and do not overlay one another. After about a minute, start stirring them lackadaisically with a wooden spoon so they cook evenly on all sides.
  • In a few minutes, the plantains will begin to turn a deep golden color. When they are golden on all sides, add the coconut milk, salt, and flavoring of your choice and lower (or turn off) the heat.
  • Continue to stir until the coconut-plantain mixture reaches the consistency you like (more time for a stickier, less liquid consistency, less time for a soupier texture)
  • Enjoy hot or cold.
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